


'0 






















■>> 












°°- - ■■--■- ,c- ^> 









o '. 






.\ 









•;- 



:> 






"- i v ' 






* 






x? v?' 









'O0 ; 












& 
























^ 















< 















^ ^ 

%• 





















^<i 












-:-■. 















*b 















^ ^ 


















*V, ^ 






X 0C ^ 






















O0 




v 






Digitized by the Internet Archive 
in 2011 with funding from 
The Library of Congress 



http://www.archive.org/details/americanfanciersOOhowa 



The American Fanciers Poultry Book.— Advertisements. 

Prospect Hill Poultry Farm, 



THE HOME OF THE CHAMPION 



Exhibition Games and 
Game Bantams.^.* 




HAVE SHOWN THE WINNERS FOR SEVERAL YEARS. 

IF YOU want the best in America of any variety of Show Games or 
Game Bantams, send for my fine Illustrated Circular, giving win- 
nings, etc. Stock and eggs for sale. Address 

A. E. BLUNCK, Johnstown, N. Y. 



The American Fancier's 



POULTRY BOOK. 



BY 



GEORGE E. HOWARD, 



WASHINGTON, D. C. 



»* wash*; ■■ 



WITH ILLUSTRATIONS 



BY THE AUTHOR. 



JOHNSTOWN, N. Y.: 

A. E. Blunck Publisher and Printer. 

i8q6. 



St-48 




WHITE COCHIN COCK. 
'Feathered from the ground up." 




HERE seems to be a lack of understanding 
as to the value of the poultry industry 
in this country. Few people realize the 
immensity of the egg-trade as compared with other branches of farming. 
Claims have repeatedly been made that the demand for eggs has exceed- 
ed the supply many times. Yet there appears to be a hesitancy on the 
part of a great many to enlist their energies in this business, even with 
these facts staring them in the face. 

Statistics have shown that over $3,000,000 are spent annually in the 
importation of eggs from foreign countries. This should be an 
incentive to encouragement of home products. There are countless 
acres of barren land in the United States that would prove excellent for 
poultry farms. This land is lying idle and the owners are losing year 
by year through their non-appreciation of this fact, while foreigners are 
reaping the benefit. 

Belgium, a country about the size of the State of Maryland, with a 
population four times as great, produces annually 274,967,834 eggs ; 
about forty-eight eggs for every man, woman and child. This enormous 
production is secured under adverse circumstances, and in a country 
where every effort is made to cause the land to produce food for home 
consumption. 

This result is suggestive of the grand achievements that may be 
compassed in a land like ours, where grain enough is wasted annually 
to feed the population of Belgium. 

France, with an area of 204,147 square miles, of which only 98,460 are 
capable of cultivation, realizes more than 2,000,000,000 francs annually 
from her poultry interests. The present population of France is 38,905,788 
and if an equal distribution of the land that is capable of cultivation 
were made there would be two acres to each person. 

Notwithstanding the disadvantages of climate and high cost of food 
for the fowls, France furnishes England annually over 800,000,000 eggs. 
The consumption of eggs in France is reckoned at about 2,000,000,000 
annually, which, added to the large exportation, places the annual 
production in this little Republic at about 2,800,000,000. The value of the 
exportation is $13,000,000 annually, and the value of the eggs consumed 
at home is estimated at $35,000,000. To this must be added the amount 
received for poultry exported and of that consumed at home, $75,000 000, 



THE AMERICAN FANCIER'S 



and $45,000,000 for stock value carried 
over every year. The clirru t'c conditions 
are inferior in many respects to those of 
this country; besides, the available space 
is much less, which necessitates extra 
care in attention and feeding of stock. 
The French poultry farmer realizes a 
net profit of from 15 to 85 per cent. 

Careful inquiry reveals the astounding 
fact that the United States, instead of 
producing more eggs than are required 
for home consumption, imports annually 
over $3,000,000 worth of eggs. In 1872 
the importation was 6,000,000 dozen 
eggs, which, at twenty-four cents a 
dozen, amounted to $1,444,000.' New 
York State and city consume about 
$45,000,000 worth of poultry and eggs 
annually, and the population of both. 
State and city is about 5,820,871. 

Therefore, the United States, with her 

63,000,000 population, must consume $495,000,000 worth of eggs each 

year, and in order to determine the value of the poultry industry we 

must add to this $63,000,000, for the value of the fowls retained for 

breeding purposes and laying stock, and $600,000 for blooded stock 

and eggs. 

This reveals the sum total of this industry here at that time to have 

been $559,600,000 annually, or as full statistics would show, more than 

$600,000,000. 

For the year 1882, the following figures show the cash value of the 

products of the United States : Cotton, $410,000,000 ; hay, $436,000,000 ; 

dairy products, $254,000,000 ; poultry and egg products, $560,000,000. 

Notwithstanding this, the last is the only product that we do not export. 




SILVER- LACED WYANDOTTE COCK. 



Our entire yield, which is vastly insuf- 
ficient to meet the demand, is all con- 
sumed at home ; besides, statistics 
show that in 1882 we imported from 
foreign countries 13,000,000 dozen 
eggs, as against 6,000,000 in 1872. 

While the Eleventh Census shows a 
creditable increase in the poultry in- 
dustry in this country, still it is not yet 
all that could be desired. The num- 
ber of chickens for the year 1889 was 
258,472,155 ; the number of other 
fowls was 26,816,545, and the number 
of eggs produced was 817,211,146. 
Estimating eggs to be worth only 
twelve cents a dozen, this would 
amount in round numbers to $100.- 
000,000. The States, in order named, 
lead in the production of chickens : 
Missouri, Illinois, Iowa, Kansas, Ohio, 




LIGHT BRAHMA HEN. 



POULTRY BOOK. 



Kentucky and Indiana. Ohio is the banner State in egg production, with 
Iowa following. Ohio and Missouri lead in eggs and poultry. 

While these figures afford dry reading, they are gems to us in the 
knowledge of the poultry industry. From them we can draw our con-* 
elusions as to the value of tne industry in the United States. They 
startle us to a realization of the wealth which is at our disposal if we 
would cultivate this vast field. 

Here, where we have so many natural advantages as compared with 
other countries, our products should far exceed in proportionate value. 
These facts also show that the value of poultry exceeds even wheat, the 
greatest agricultural product of our land, by over $72,000,000. 

Poultry and eggs are favorite food, and unlike other products, which 
are grown only in sections, impart their flavor and force to castle and 
cottage alike, and are cultivated to some degree wherever man dwells in a 
civilized state. The importance to the commercial world of the industry 
in question cannot be estimated prospectively. When we consider that 
it is only in its infancy, greater should the exertion be to increase it and 
reap rich rewards for ourselves. 




SPUR-WINGED GOOSE. 



THE AMERICAN FANCIER'S 




DARK BRAHMA COCK. 



POULTRY BOOK 




learned in a day. 



HE desire is natural to produce the best results possible 
in any vocation. Imprudence dwarfs the enterprise, 
and shadows one's hopes for success. False judg- 
ment as to the proper management undermines the. 
industry. The business of poultry raising is not one 
All men who enter it are not born poultrymen, neither 
can they grasp the opportunities presented when occasion demands. Yet, 
by close study of the conditions necessary to success, and a strict observ- 
ance of the duties attached, poultry raising may be made profitable, 
whether on a large or small scale. 

If a small stock be kept, every effort should be made to have it yield 
as much in proportion as if the business were a large one conducted for 
a livelihood. This will establish a system that is essential to the develop- 
ment of the industry. 

Personal attention is to be desired above all things in the manage- 
ment of your flock, and the pleasure derived therefrom will be added to 
by the realization of having advanced financially and intellectually 
through your own work and study — one of the most fascinating pursuits 
in which one can engage. 

The first consideration is a suitable location for the poul- 
try house. So far as possible this should be built on an 
elevation having a natural drainage. The best soil for a 
poultry yard is sandy or gravelly, as such ground can be 
kept in better sanitary condition by natural absorption and 
facilitates easy cleaning. Clayey soil will be found damp on account of 
mud and pools that are sure to result from rain. 

In the construction of the house there should be no lavish display or 
ornamentation. It should be erected for comfort and convenience. The 
size is governed by the number of fowls to be kept, and the arrange- 
ments of the interior by the fancy of the builder, consistent with good 
handling. 

An excellent plan for a house holding 25 fowls is given in illustra- 
tion. The ground plan is ten by twelve, with an open shed attached, 
facing south. The front elevation is nine feet and the rear six. The 
roof is a plain shed roof covered with tar paper and stripped on the 
edges. A window and a door are in the south front and a smaller win- 
dow is in the east side. The whole house is built of one-inch boards, and 
the cracks are covered with strips to keep out the dampness and drafts. 



BuiJding 
The House 



THE AMERICAN FANCIER'S 



The floor is raised six 
inches from the ground and 
is covered with four inches 
of road-dust to facilitate 
cleaning, and give ease to 
the fowls' feet. It also af- 
fords a place in which they 
may dust themselves. The 
floor of the shed is also 
raised from the ground to 
the same level as that of 
the house ; this is covered 
with four or five inches of 
cratch in for the grain food. This shed gives shel- 




PLAN OF HOUSE WITH OPEN SHED. 



straw for the hens to 

ter to the fowls in bad weather and at the same time they may enjoy the 

fresh air. 

The interior of the house is arranged with inclining roosts and mov- 
able nests, so that cleaning may be without trouble. Nothing should be 
•made stationary, as vermin gather in cracks and crevices. The nests, as 
shown in cut, should be large and light, and so built as to be easily 
handled. There is no bottom to them, and the lattice door is convenient 
when setting a hen to prevent others from laying in the same nest. This 
door should be moved once a day for the setting hen to feed. 

A liberal use of whitewash on the exterior and interior should be 
made twice a year. The droppings should be cleared away each day. 
No ventilator should be used during the winter, and in summer the win- 
dows may be kept open. If the house be kept clean there is no need for 
ventilation, other than is found in the house. The less drafts there are 
in the poultry house the better it is for the fowls. 

Having the house and yard in readiness for your flock, the 
Selecting next thing to do is to select your breed, taking into considera- 
tion all the conditions which affect the raising of poultry in 
a Breeds your location. The difficulties of poultry raising may be over- 
come in a measure by the judicious selection of breeds. If 
you have but a limited area and your flock must be confined most of the 
time, you should choose those breeds which may be kept in confinement 
with best results. 

The suburban residents produce a large proportion of the poultry 
and eggs consumed in this county. The farmer as a rule keeps 
one flock on a farm with less satis- 
faction than he who takes care of 
one in confinement. The best egg 
records are from those flocks which 
have been kept in yards instead of 
having an altogether free range. 
More labor is required, of course, to 
manage flocks in confinement, yet 
this is made up for in the increased 
'^egg-yield and saving in the cost of 
the range. 

The Leghorns, Hamburgs, Minor- 
cas, Polish and Houdans are true 
rangers, and an extra degree of care 




PLAN OF NEST. 



POULTRY BOOK. 



is needed to provide them with litter for scratching to satisy their rest- 
less natures where their range is a small one. The Plymouth Rocks and 
Wyandottes belong to the middle class, as it were, and will give great 
satisfaction either for confinement or on a free range. The Brahmas and 
Cochins are strictly fowls for confinement, and will naturally do better 
under that condition than any other class. 

The great difference of opinion regarding the best breeds for special 
purposes causes much doubt to exist as to those to be chosen. The 
surroundings of the breeder necessitate a careful study of the various 
points of excellence of the fowls best suited to the purpose in view. 
Success in the poultry business depends much upon proper selection. 

If eggs are to be made the principal source of income, one of the 
non-sitting breeds will be found the best. These are the first mentioned. 
The middle class may be looked to for fair laying qualities, are hardy and 
early maturing birds, and make a fine dish. In the latter class are 
the large birds that are intended for table purposes. They are 
easily kept on limited range and are rated as the best winter layers. 

A perfectly regular system of feeding should be adhered to. 
Regular Nothing perhaps is more beneficial to the condition of the fowl. 

After careful consideration adopt a system of feeding which 
Feeding, best commends itself under the conditions. The fowls will 

become accustomed to the hours of their meals, and will look 
for them. This intelligence is natural to all mundane beings, and the 
more it is encouraged with dumb animals, the easier it will be to control 
them and keep yourself informed as to their respective 
conditions. Feeding at irregular intervals begets rest- 
lessness among the flocks that must necessarily impair 
their constitutions and cause deterioration in their 
value. Between regular hours of feeding they are bet- 
ter contented among themselves, and the more readily 
follow out their natural inclinations. 

A great erro 
Over= Feeding, ways keeping t 

with feed. 
This practice is not only 
a waste, but an obstacle 
to egg-production. The 
hens are tempted to eat 
and as a consequence, 
not getting the necessary 
exercise by scratching, 
they become lazy and 
too fat. 

No fixed rules, as we 
have said, can be made 
for the quantity of food 
that is necessary for the 
best results. Naturally, 
fat-forming foods can be 
given to a greater extent 
to fowls having a free 
range. An over-fed hen brown china goose. 




8 



THE AMERICAN FANCIER'S 



becomes egg-bound, lays soft eggs, or ceases to lay except for very short 
periods ; besides, being induced to become broody more frequently than 
normal. 

The estimate is made that a hen will eat five pecks of corn in a year, 
or forty quarts. How to divide this up or lessen the corn when other 
foods are given, is left to the breeder to determine, as everything depends 
on how much food other than corn he gives, which must be deducted 
from the corn. A laying hen should not be fat ; her food must be rich 
in nitrogen and the phosphates. 

Too much emphasis cannot be given to this consideration. 
Exercise. Make your hens scratch and work, if you do not want them over- 
tat or to die on the roost from apoplexy. The best methods of 
giving exercise are by scattering the food, and by burying it in the litter 
on the floor. While egg-producing fowls may be fed from hand, as it 
were, exercise will be far more satisfactory in the end. Good digestion is 
an important factor in egg-producing, and exercise promotes digestion. 

In every 100 parts of an egg 84 are water. An abundant 

The Supply supply of pure water at all times is conducive to the health 

of the fowls, and in no case should this be. neglected. Many 

of Water, are of the opinion that fresh water is such a necessity that 

the fountains should be replenished two or three times a 

day. It may be well to put stress upon this, but it is hardly necessary to 

FiG.ij. follow such rules. If the water is properly supplied 

once a day that is all that is needed to give drink for 

the fowls. Drinking vessels are used as a proper means 

of supplying the water, and in warm weather they 

should be so placed as to protect them from the hot 

rays of the sun, and in cold weather means should be 

used to keep the water free from ice, and, if possible, 

at a temperature of about 
sixty degrees. Sinks or 
stagnant pools are to be 
avoided. Pans and shal- 
low dishes are unfit for 
drinking vessels, as the 
water becomes stale and 
dirty in a short time. 

In the fountain drink- 
ing vessels only a small 
portion of the water is 
exposed, and fresh water 
replaces that which is used. The 
most common fountain in use is that shown in Fig. 1. This is easily 
made. Take an empty tomato can, or similar can, with one end open; 
puncture several small holes about one-half inch from the edge; fill with 
water, and place a dish or pan on it; then quickly invert it. The water 
will fill the dish to the height of the holes, and the same amount of water 
will be kept in the dish until the supply in the can is exhausted. 

A larger fountain may be made from a water-tight keg, as shown in 
Fig. 2. In the head of the keg bore a hole about three-quarters of an 
inch in diameter and about two inches from the edge. To the outer edge 
of the keg attach zinc mouth piece A, as shown in the illustration. On 




Fig. 2 



FlOU. 



DRINKING VESSELS. 



POULTRY BOOK. 



each side of the keg place two pegs to serve as legs and keep it from 
rolling to one side. The keg is filled by standing on end and pouring 
the water in at the hole at the mouth. A handy and convenient fountain 
can be made from an old bucket. Candy or fine-cut tobacco buckets 
answer the purpose very well. Cut two or three holes in the side, as 
shown in Fig. 3, down to the first hoop. Brace the lid with strips to keep 
them from warping, and attach to the lid a small hinge to keep it in 
place. This affair is cheap and any one can make it. The water is 
entirely free from dirt, and when kept in a cool, shady place, it will 
answer every purpose. 

In winter when the weather is very cold, the fountains should be 
emptied at night to prevent freezing. The water used for filling them 
should be heated to about sixty degrees. Fowls generally drink when 
first coming from the roosts in the morning, and it is advisable to give 
them warm water, which acts as a tonic to their system. In cold damp 
weather place a few drops of iron in the water; it is well also to add a 
few drops of sulphuric acid to the iron. The proportion in this tonic 
should be a lump of the sulphate of iron about the size of a hazel nut 
and about three drops of the sulphuric acid to the gallon of water. 
This tonic should also be used during the moulting period, to assist the 
fowls through this most trying period. 




MALLARD DRAKE. 

The shell of an egg contains about fifty grains 

Oyster Shells of the salts of lime, or about twenty grains of pure 

uncombined lime, besides the lime that is in the 

and Grit. mineral matter of the white and yolk. A reference to the 

chapter on "Feeding for Eggs" will show the foods that 

are richest in lime as substance for the shell. The quality of the shell 

should be considered when feeding, by selecting those foods which are 

richest in lime. To produce the shell of one egg there is needed 100 

grains of lime. 

Repeated experiments have proven that oyster shells are not a necess- 
ity for shell material, but at the same time valuable as grit. The feeding 
of oyster shells during the laying period is to be recommended. One 
pound of crushed oyster shell contains lime enough for about seven 
dozen eggs. Fine gravel containing limestone will probably as well 



10 



THE AMERICAN FANCIER'S 




LIGHT BRAHMA HEN, "WONDER." 

supply the aeficiency of lime existing in most foods, but use of the 
sharper grits with it may be well. 

Long or sharp splinters of glass or dry bone should be avoided in 
the grit furnished. The size of the particles of grit had better be larger 
than a kernel of wheat and smaller than a kernel of corn. An unlimited 
supply of well-pounded glass has been found to produce no bad results 
where the food and the grit accessible to the fowls contains an abund- 
ance of lime ; but where the food is deficient in lime, and no other grit 
is obtainable, hens eat an injuriously large quantity of glass. There 
should always be an abundance of grit within easy reach of the fowls; a 
deficiency will retard the digestion and weaken the constitution. 

No season is more severe upon the fowls than the moulting 
Moulting, time. The greatest of care must be taken to keep them in 
good condition. It is a drain on their vital powers to furnish 
the material for a full coat of new feathers. There is apt to be a laxity 
of attention to their feeding during this period on account of their cessa- 
tion of laying, when in fact there should be more care taken. It is a 
good plan to select all the fowls that it is desired to winter or keep for 
breeding, and market the balance. This will cut down the expense of 
the moulting season. Hens which moult early, if they are in good con- 
dition and are comfortably housed, will nearly always make the best 
winter layers, while the later moulters will rarely lay until spring. These 



POULTRY BOOK. 



11 



latter should have a 
place where they can 
keep warm and dry, 
and be given an abund- 
ance of nutritious food. 
The period of moult- 
ing may be shortened 
by careful attention, 
and a supply of food 
rich in muscle, bone 
and feather forming 
materials rather than 
fat-making foods. Al- 
ways provide pure, 
fresh water and keep 
the quarters clean. 
Wheat, oats, linseed 
meal, bone meal, meat 
scraps, and f reshground 
bone make better foods 
at this time than corn 
or anything that may be considered a fattening ration. While 
it may not be best to feed the chickens all they will eat, 
in nearly all cases liberal feeding and the supplying of a good 
variety will be found the most desirable thing to do. The 
hens need to take sufficient exercise to be healthy. In many 
cases a good plan is to give them a tonic, and nothing is 
better than Douglas' Mixture in their drinking water, or a 
few drops of iron may be substituted. If thes*e are not easily 
gotten, a few rusty nails thrown into the drinking vessel will 
answer. 




Condiments. 

use of them 
treated for a 



Mistakes are often made in the use of condi- 
ments, egg foods and condition powders. Each 
of these have their separate use; so that in the 
precaution should be taken that those fowls 
certain complaint should be conditioned alike 
and that all do not need the same remedy. Condition pow- 
ders are not intended for healthy fowls, but as a medicine for 
those unwell. Egg foods and condition powders give good results where 
the flock is lacking in hardiness or health, but the best course is to give 
no medicines, unless absolutely needed, and they are not likely to-be 
needed if proper care is taken with the birds. Yet, by judicious use 
when necessary they may be made to be of great service. On cold or 
wet days they often obviate ill effects; birds that need medicines or stim- 
ulants should be singled out and treated by themselves; you might as 
well give poison to all at once as to treat the whole flock indiscriminately 
because a few are affected. This reference to the use of what are the 
poultryman's best friends at times is only made to prevent their abuse as 
daily foods. 

Of course, it is necessary that some kind of stimulant be used as 
seasoning at times. The prepared foods for poultry are insipid when 
compared to the pungent flavors of grasses, buds, seeds, and herbs 



12 



THE AMERICAN FANCIER'S 



which, with worms, make up the food of fowls in a wild state. In winter 
especially we must supply their wants entirely, so the addition of cayenne 
pepper, horse-radish, ginger, mustard, and a variety of spices to the 
morning meal is helpful to the birds in confinement, or those unable to 
find outdoor picking. By properly administering the seasoning the 
troubles of the winter season may be alleviated. We give below the 
recipes which have been used with good effect : 

No. I. Liquorice, two ounces ; ginger, two ; cayenne pepper, one ; 
aniseseed, one-half ; pimento, two ; sulphate of iron, one. Powder and 
mix. 

No. II. Cassia bark, one and one-half ounce ; ginger, five ; gentian, 
one-half; aniseseed, one-half- carbonate of iron, two and one-half. Pow- 
der and mix. 

No. III. Peruvian bark, 
two ounces; citrate of iron, 
one; gentian, one; pimen- 
to, two; cayenne pepper, 
one. Powder and mix. 

No. IV. Cascarilla bark, 
two ounces; aniseseed, one- 
half ; pimento, one ; malt 
dust, two ; carbonate of 
iron, one. Powder and 
mix. 

The first powder is chief- 
ly used for a sudden cold. 
The second will be found 
excellent as a tonic in wet 
or cold weather, or for 
young turkeys. The last 
is somewhat like the first, 
and is preferable for more 
continued use when re- 
quired for preparing fowls 
for exhibition. As a re- 
storative after exhibition 
No. Ill is effective. The-^^S^ 
No. IV may be mixed with 
sugar at discretion in the 
proportion of three parts 
sugar to one of the pow- 
der. This will assist in 
making weight and it is liked by the fowls, but too raw a quality must 
not be used or purging will surely result. In Using these condiments 
enough should be added to the soft food to give a slight characteristic 
taste only ; except on special occasions, as a medicine' rather than a 
tonic, give as much as will lay on a ten cent piece made into a small 
pill with butter and meal. 

One of the best tonics for fowls is Douglas' mixture, an old and 
well-tried recipe. It is : Sulphuric acid, one-half ounce ; copperas, six ; 
rain water, four. A tablespoonful to six quarts of water in the drinking 
vessel. If the birds have a cold or are out of sorts, its effects are 
marvelous. 




MALAY COCK. 



POULTRY BOOK. 



15 



Fowls that are intended for table or market may be fattened 

Fattening and increased in weight if desirable. Such poultry in the 

markets always find a ready sale and a fair price. Properly 

Poultry, kept fowls are of course generally in good condition for the 

table at any age, but we may increase the amount of flesh and 

make it firmer, so that the birds will dress to better advantage. There 

are always culls in every flock, besides the surplus stock that must be 

disposed of. 



It is suggested 
that the birds in- 
tended for the pur- 
poses mentioned 
be removed from 
the yards, and 
placed in a coop 
like that shown in 
the cut. This may 
be of any size de- : 
sired, according to 
the number of 
fowls to be fat- 
tened. A good 




FATTENING COOP. 



number to place in 
a coop is ten, or 
perhaps a dozen. 
Better results ac- 
crue when there is 
no over-crowding, 
and only fowls that 
have run together 
should be put to- 
gether, otherwise 
their disagree- 
ments will prevent 
increase of weight. 
The coop must be 



so arranged as to be kept perfectly dry and free from drafts, and it should 
have a cover of canvas to draw down and keep the inmates in darkness. 
The coop should be closed on three sides and have a slatted front. It 
should be thoroughly cleaned before placing the chickens therein. 

Several hours should elapse before food is given. The birds, natur- 
ally fretful at their confinement, refuse to eat heartily if allowed food at 
first; whereas, by fasting them at first they begin to eat as soon as food 
is thrown them. Be sure to feed only what they will eat up clean. 
Always keep a fresh supply of water before them. After feeding the 
covering should be drawn down and the birds left without light until an 
hour before next meal. 

Punctuality in feeding will avert annoyance among the birds. Bar- 
ley meal, oatmeal, buckwheat meal, mixed with milk, is an excellent food 
for fattening. Another good mash is wheat meal with potatoes, one part 
of each, into which, while hot, stir a pound of common lard, beef tallow 
or sweet chandler's scraps, to six or eight quarts of the mash. This 
should be fed warm Place a basin of grit or coarse gravel handy, to 
assist digestion, and occasionally mix a little powdered, charcoal in the 
soft food to purify it, and guard against souring in the crop. 

Under this treatment fowls will be ready for dressing in two 01 
three weeks. The birds should be kept as still as possible in these com- 
pact coops while the process of fattening is going on ; no exercise what- 
ever is to be given them. We will make no recognition of the French 
method of cramming, as we consider it unnatural and unprofitable. 

Boiled grain food may be fed to fattening fowls with advantage. 
This is prepared by boiling the grain in water until soft enough to be 
easily bruised between the fingers. At this stage the grain has swollen 
so that the farina, splitting the membrane which surrounds it, gives it a 
bursted appearance. Fowls generally prefer cooked food to dry food, 
and'they thrive and grow fat quicker upon it. Besides the decided gain 
in the bulk of food treated in this way, its nutritive value is also increased. 



14 



THE AMERICAN FANCIER'S 



The following shows the comparisons of grain in bulk : Four pints 
of oats boiled will fill a pint measure seven times. Four pints of barley 
boiled will fill the same measure ten times. Four pints of wheat boiled 
will fill it ten times. Four pints of buckwheat boiled will fill it fifteen 
times. Four pints of rye boiled will fill it fifteen times. 

A practical diet of cooked food for fattening will prove of benefit to 
the birds, and they will thrive better on a variety of food. 




In=Breedim 



BROWN LEGHORN COCK. 

To the fancier who breeds for points, and the practical 
breeder who breeds for qualities, the laws governing breeding 
mean two different things. This subject is one over which 
there is much contention, and it needs to be thoroughly studied by actual ob- 
servation to be understood. Many examples are known where the effect 
of the male on the progeny after the first copulation with the hen, ex- 
tends through the larger part, if not the whole, of her life. This knowl- 
edge has been skillfully used by breeders in cases where it is desired to 
infuse into the breed some special qualities of another breed, such as 
hardiness of constitution, special markings of plumage, etc. A cross thus 
thrown in and bred out again may be quickly accomplished bv this 
means. There is a tendency for characteristics of remote ancestors to 
reappear in their descendants, although but slightly manifested, if at all, 



POULTRY BOOK. 




in near descendants 
There is a tendency to re- 
turn to the original types 
of structure and character. 

Mating fowls that are 
near kin is strongly con- 
demned by some practical 
breeders, but this remating 
of the offspring to the 
parent stock may be suc- 
cessfully accomplished to 
the improvement of the 
flock. The first approach 
to this method should not 
be so closely allied as 
brothers and sisters, but 
for the first season there 
need be no hesitancy in 
pairing a hen with her 
chicks. The harm of in- 
breeding is the constant 
repetition without any re- 
gard to selection; this is 
undoubtedly dangerous to 
the flock and certainly re- 
duces the size of the birds 
and impairs their constitu- 
tions. 

When fresh blood is 
needed in a flock, the best plan is to purchase a vigorous cockerel from 
some reliable breeder of the same strain of fowls, and mate him with the 
females of your flocks. In selecting the cockerel be careful of his pedi- 
gree, and watchful that the stock from which he is purchased has not 
been subjected to in-breeding to any great extent. New blood thus 
infused in the flock will .surely show its good results directly. The 
influence of new blood is extremely encouraging to the breeder, as it is 
the foundation on which the life and hope of hardy constitutions depend. 

Drawn poultry has heretofore been the most popu- 
lar for shipping purposes. Experience has proven 
that the safest and best way to ship poultry is in the 
undrawn state, as the following examples will show: 
On February 5th two turkeys were killed ; the intes- 
tines of one were removed; the other was left undrawn. The birds were 
hung in a room where the temperature was about the same as that out- 
side. On February 12th there was a slight odor from the drawn turkey, 
while the other showed no signs of any change. On February 13th, the 
drawn turkey had a stale smell and began to drip. Still there was no 
apparent change in the undrawn one. February 14th there was consider- 
able odor from the drawn one, but there was no evidence of decay from 
the undrawn one. The flesh was removed from the breasts of both birds 
on the 15th. The meat from the drawn turkey gave forth a strong, dis- 
agreeable odor, while that from the undrawn was sweet and fresh. On 
the 1 6th both turkeys were laid open, and the drawn turkey was in a bad 



WHITE FACED BLACK SPANISH COCK. 



Drawn and 
Undrawn Poultry 



16 



THE AMERICAN FANCIER'S 



state of decay, while the undrawn bird was found to be in excellent con- 
dition, not the slightest decomposition being discernible. These obser- 
vations are conclusive proof that undrawn poultry is the best for shipping. 

The condition of dressed poultry when sent to the 
market largely determines the price. Frequently 
poultry raisers complain of the low price they get 
for their chickens when in truth the specimens sent 
should have been used for home consumption rather 
Poultry which makes a good show always meets a 
ready sale and brings good profits. Poultry dressed and packed in every 
conceivable way, without regard to appearances, seldom pays the shipper 
for his trouble, and, 'as a rule, he literally has to give it away to get 
it off his hands. This is wrong. A few poor birds in a crate of good 
ones ruin the sale of the whole lot as first-class birds, and injure the 
reputation of the shipper. It would be better to throw away the abso- 
lutely poor ones than to lower the price that may be realized from the sale 
of the good ones. 



Dressing and 
Marketing Poultry 

than for marketing:. 



The best way to 
kill poultry is that 
way which causes 
instant death with- 
out disfigurement or 
pa 
ch 
leg 




MINO HIKIS, OR LONG TAILED JAPANESE GAME BANTAMS. 

or heavy wire across the killing room at a convenient distance from the 
.floor. Open the fowl's beak with a sharp-pointed, narrow-bladed knife, 
and make an incision at the back of the roof of the mouth, dividing the 
vertebra. Another painless way of killing is to sever the veins in the 
neck, and leave hanging until properly bled. 

Keep fowls without food for at least twenty-four hours before kill- 
ing, as full crops injure the appearance and are likely to sour. This of 
course lowers the value of the bird. 

Dry-picked fowls present a plumper appearance when dressed; be- 
sides, the feathers may be thus saved for marketing. In order to realize 
the best prices for feathers they should be kept separate; that is, each 
kind and color, as well as the large and small, should be kept apart. 
When dry picking is done it is necessary that the feathers be taken off 
while the body is still warm; the sooner the easier and better the work 
can be done, and with less danger of tearing the skin. Pull the tail and 
wing feathers first; then those on the breast and back, finishing with the 



POULTRY BOOK. 



17 




legs. Sort them out as picked and keep 
dry and clean. After taking off the first 
§r feathers clean the fowls carefully, wash 
out with cold water, and then hang up 
to drain out and cool. 
fig i. If the fowls are to be scalded before 

picking have the water near the boiling point. Take the fowl by the legs 
and dip carefully into the water, lifting up two or three times in order 
to wet thoroughly. Take out whenever the tail or wing feathers will 
pull easily. 

It is essential that all animal heat should be out before packing. 
More loss is occasioned by failure to see to this than by any other 
cause. A good plan is to kill and dress the fowls late in the evening; 
then hang up over night. 

For packing poultry provide boxes, for they are preferable to barrels. 
Place a layer of rye or wheat straw thoroughly cleaned from dust on the 
bottom. Commence packing by bending the head of the first fowl under 
the body (see Fig. i.j Then lay it in the left hand corner of the box, 
with head against the end of the box and back up. Continue in the 
same manner until the row at the end of the box is filled. Then begin 
the second row, letting the head of the first bird of that row pass up 
between the two adjoining birds, which will make the whole solid and 
firm (see Fig 2.) In packing the last row reverse the order, placing the 
head against the other end of the box, letting the feet pass under each 
other. Fill the spaces left with straw. Over this first packing put a 
layer of straw thick enough to prevent the birds coming in contact with 
the next packing. Add other birds in the same way until the box is 
filled. Care should be taken that the box is full enough to pre- 
clude disarrangement in transit. It would be advisable for those 
who have extra fine fowls to wrap each one separately in manilla paper 
before packing. This will prevent dust and straw adhering, and will add 
much to their appearance. The box should have the initials of the con- 
signor, the number and variety of con- 
tents, as well as the name and address 
of the consignee marked on it. 

Eggs intended for market 
Shipping should be gathered daily and 

cleaned of all spots and dirt 
Eggs. before placing in the crates 

for shipment. A better price 
can be had for eggs that are clean and 
neat in appearance, than for eggs that 
are sold as gathered from the nests. 
Before crating the eggs assort them in 
colors and place as far as possible eggs 
of the same color in each crate. That 
is, place all white shell eggs in one 
crate and all brown shell eggs in 
another. By assorting them in this 
manner they meet with a more ready 
sale than when all colors .are mixed 
together as is the usual custom. Eggs 
that are cleaned and assorted are 




18 



THE AMERICAN FANCIER'S 



classed as "fancy stock," and usually claim regular patronage at advanced 
prices. 

There are many ways of packing eggs for shipment, but the most 
reliable as well as the most practical method is in crates as shown in the 
illustrations. Fig. 
i shows a case that 
any one can make, 
and it may be used 
to an advantage. 
Any size box may 
be used for this 
purpose; make 
paste-board par- 
titions to fit the in- 
side of the box ; 
have a partition for 
each layer of eggs 
in the box. Cut 
strips of paste- 
board a little larg-er 




divide the tiers in 
rows, preventing 
the eggs from com- 
ing in contact and 
breaking. Over 
each layer place 
cut straw or excel- 
sior to fill up the 
spaces around the 
eggs and the edge 
of the box. Repeat 
this until the box 
is full; then secure- 
ly fasten down the 
cover and address 
the box to whom 
it is to be sent. 
The suspension egg carrier, as shown in Fig. 2, is probably the most 
secure. This carrier consists of an outside case or crate, in which are 
fitted a number of trays with cord laced through the side and ends, 
dividing the spaces into small squares, which make a delicate spring and 
responds to the slightest jar. Rows of pockets are suspended from the 
cord work, giving each a separate apartment so arranged that no jar or 
jolt the carrier may receive can cause one egg to strike another. By 
crating eggs in this manner it affords a free circulation of air around 
them, which prevents spoiling in warm weather. There is also a pro- 
tector to cover each layer of eggs which keeps the eggs in position should 
the carrier be overturned. These carriers are made of various sizes. 
Eggs shipped in them are sold to the purchaser without recounting. 
The size usually used contains thirty dozen. 




POULTRY BOOK. 



19 



V^p SibM- 





Warm Weather 

Management, 



HE poultryman's hopes rise at the first signs of 
spring- to the heights of expectation for the coming 
season. There are many things to do, and the doing 
of them properly calls for all the knowledge obtain- 
able, if anticipations are to be realized. No time can 
be lost in beginning the spring cleaning, mating the breeding 
stock and hatching the broods which are to be the source of 
profit. Energy and system at this time will operate satisfactorily, 
and to the advantage of the breeder and his flocks. 

Operations should commence with the cleaning of the house and 
yard after the winter use, to adapt them for warm weather purposes. 
Begin by cleaning every nook and corner and brushing all dust away. 
Clear the floor of litter, and replace with clean material; empty all the 
nests and see that no filth is left to breed vermin; remove all nest boxes 
and roost poles from the house and cleanse them with kerosene; white- 
wash the nest boxes inside and outside. After the house has been cleared 
apply a liberal coat of whitewash, containing a small amount of crude 
carbolic acid, to every portion of the building; and slush it into the 
cracks and crevices, thus killing all the vermin that may be concealed in 
them. Replace the roost poles and nest boxes and use fresh material for 
the nests. Sprinkle the nests with Persian insect powder. Dust the fowls 
thoroughly with the powder to keep down the lice as far as possible, and 
be liberal in its use, that no regret may be found in the future when the 
warm weather comes. 

When the weather was cold every crack was closed to prevent 
draughts. Remember that now more ventilation is necessary and the 
houses should be regulated accordingly. There must be an abundant' 
supplv of fresh air in the house. If the fowls have been confined it is 
necessarv that the yards also be cleaned. Spade them up and mix with 
the soil fresh gravel, sand and lime. If the birds are on a range, it will 
be well to clean around the house door and feeding places, and haul the 
scrapings off to the garden or orchard. Provide ample shade for 
the birds during the 



summer days, as they 
need it for protection 
against the hot rays of 
the sun. 

Mate- up the pens of 
breeding birds as early 
as possible and be ready 
to hatch when the 
weather is favorable. 
Place the best birds in 
the pens, and breed from GRAY CALL DUCK - 

those only that are known to be in perfect health. Vigorous adult birds 
give chicks that develop into fine birds for the next season's layers. 

When fowls are allowed free range in warm weather, it is not essen- 
tial to feed them more than once a day, as they gather food which 




20 



THE AMERICAN FANCIER'S 



nature supplies and is all that is needed for their food during this 
period. But when fowls are kept confined a study of their feeding is of 
as much importance in summer as in winter. 

When the weather is cold it requires more food to sustain life than 
it does during the heated term. Do not allow the fowls to become over- 
fat, as disease is likely to occur. Avoid all fat-forming food during this 
period and keep them in a thrifty, vigorous state by feeding such 
foods as are not heating. Feed liberally of the bran mash in the morn- 
ing, and use wheat and oats as grain foods during the day. Cooked 
vegetables and cut grass may be used during this period, as they are 
bulky and not stimulating. Milk, buttermilk and clabber are good 
drinks and the fowls relish them. 

At no season of the year should more attention be paid to the drink- 
ing water than in summer. The vessels should be rinsed in the morning 
and filled with fresh water. Place the vessels in a location where the 
sun cannot .reach them, and when possible, change the water several 
times each day. Occasionally put in the water, a few drops of carbolic 
acid as a safeguard against disease, and during the moulting period a 
small amount of tincture of iron should be used as a tonic. 




PAIR SULTANS. 



In the previous chapter was given a synopsis of the 
Cold Weather care of the fowls when in a growing state, and when 

nature supplied, to a great extent, the food needed for 
Management, their development. But now these conditions have 

changed. The fowls have developed into maturity, and 
the biting frosts have deprived the birds of insect or animal food. 
This is the season when the poultryman reaps the benefit of his 
labors; it is at this time when the income is to be had from the summer 
work. All conditions are now changed; the treatment of the flock is in 
a measure the reverse of that during the warm weather. 

The foundation of the winter's success is based on proper housing 
of the birds. The houses should be made warm and perfectly dry, with 
sufficient, lieht. It is best if they be so arranged that the sun will) 



POULTRY BOOK. 



21 




AYLESBURY DUCKS. 

shine into the building the greater part of the day. Ventilation is not 
needed to any great extent, as too much ventilation does more 
harm than good. If the house be large and there be plenty of room for 
the accommodation of the flock kept, there is no need of ventilation. 
Do not over-crowd the flock, as poor results are sure to follow, and the 
birds cannot possibly thrive in an unfavorable condition. See that no 
cracks or crevices are in the sides of the house to admit cold draughts on 
the birds while on the roosts. Dampness is to be avoided by having a 
tight roof and a board floor. 

Before placing the birds in winter quarters, whitewash the house 
and thoroughly clean it. Cover the floor with cut straw or dry leaves to 
a depth of six or eight inches, for the hens to scratch in for the grain 
food during the cold weather. In one portion of the house provide a 
box of dust for the fowls to bathe in; this bath is best made of dry 
earth and a small amount of powdered sulphur mixed together. 

The supply of eggs during the winter months depends largely upon 
the temperature of the house, and the method of feeding. The latter 
subject has been discussed at length in another chapter, and it is not 
necessary to dwell further upon it here. The water supply should be 
ample, and the morning drink should be warmed to about sixty degrees. 
When the fowls come off the roosts on a cold morning they are 
cramped and chilly and something warm is needed for them before going 
into the cold. If they drink warm water it has a tendency to assist the 
circulation of the blood. Remember that the bird must be kept in 
active exercise during the winter to be healthy and profitable, A lazy 
bird soon becomes diseased; it is a worthless adjunct to the yard. To 
prevent laziness cause them to work for their living by scratching in the 
litter on the floor for their grain. This will keeo them in good health. 



22 



THE AMERICAN FANCIER'S 



5 










POULTRY BOOK. 



23 





means 



WHEN we look at an egg we do not com- 
prehend what a wonderful thing it is. Many- 
people look on an egg as a very ordinary thing, 
and never give a second thought to it, nor of 
what it is composed, nor for what purposes it 
may be used. The word is of Saxon origin and 
was spelled aeg or oeg. Johnson says the term 
'That which is laid by feathered and some 
other animals from which their young is produced;" 
and he further speaks of it as "the spawn or sperm of 
other creatures," as fish are said not to lay eggs, but 
to spawn. Another authority defines it as the "ovum of birds," giving us 
here the Latin word for egg, hence that peculiar shape is called oval, and 
the science of eggs is called oology. 

The egg is the germ or seed of the animal life; in it is contained all 
that is necessary for the formation of a perfect living creature, and within 
the shell is all that is necessary to make the bones, muscles, sinews and 
the delicate organs. These are all there in an undeveloped state; by this 
we mean that the animal is there in embryo. 

Dr. Harvey, who made the great discovery of the circulation of the 
blood, says that every animal is born of an egg. The first stage of 
animal life may be compared with an egg. All animals were at one time 
alike, mere specks, surrounded by fluid matter which affords the material 
for growth and nourishment, and inclosed in some kind of a case, which, 
if not an egg shell, answers the same purpose of protection from injury. 
In each of these there exists the germ, which is but a tiny speck attached 
to the membrane that surrounds the yolk which affords nourishment to 
the animal embryo. The yolk is in proportion to the quantity that is re- 
quired to sustain life until the protection of the shell is no longer needed. 
"The nature and construction of the egg is like a series of cases or 
envelopes" says Adams, "one within the other; the outer only, which is 
the last one formed, being hard and unelastic; that is, it will not stretch 
or change in shape, and is composed of carbonate of lime, which 
the animal has the power of secreting from its food. Next to the 
shell is a skin called the membrane putaminis. This is divided into two 
layers, which separate at the larger end and leave a space called the vesicula 
ceris; this contains the air necessary for the chick to breathe before it 
chips the shell. Enclosed in this membrane is the albumen, which is 
suspended by little cords called chalaza, which has connection between 
the suspending cords and the germ, in which is the vital principal. 
Next is the yolk, which is called membrane vitelli, or the skin of life. This 
serves for food for the chick until hatched." 

There are in the egg the three necessities for existence — protection, 
the shell and the albumen; the nutrition, the yolk and food; and the 
vital principle, or germ. This little spot in the centre of the yolk, after 



24 



THE AMERICAN FANCIER'S 





twelve hours' incubation, assumes an irregular outline, 

with a tendency to shoot or spread out on all sides. 

Four hours later they are still more enlarged, and are 

then assuming an oval shape, with a distinct, though 

somewhat broken line down the centre. At thirty-six 

hours there is still greater increase in the germ, (Fig. i.) 

and a spreading of its mottled margin over a portion of 

the yolk. On the fourth day the chick is a still more 

'strange looking object, with projecting eyes with large 

rings around them (Fig. 2). The first resemblance to a 

chick is on the tenth day, (Fig. 4,) when the bones have 

x begun to form. A great change has been going on in 

'hours. the interior; the chick has increased in size, the red veins 

have become more numerous, and have spread over the 

entire surface, while the yolk is scarcely distinguishable 

from the other portions. The pupil of the eye has become 

distinct on the eleventh day, and the projection of the 

wings and the stump of the tail are clearly perceived. 

Larger and larger the creature grows, until it fills all 
the space and has to be doubled up in a curious manner, 
with the feet and head brought together and the bill close 
to the shell. On the twenty-first day the chick chips the 
shell. Some suppose that the parent bird does this, but it 
is not so. It is done by the chick within. 

fig. 2 , four days. Asif to assist in the work of op^ng a 
passage to liberty and light, there is on 
the tip of the chick's bill a small horny scale, having 
at the centre a hard and sharp projection, which from 
the position of the head is brought into direct and 
constant contact with the inner surface of the shel 
this scale soon loosens and falls off after the chick 
leaves the shell. 

The accompanying illustrations clearly show 
the evolution of the chick in the egg, and demon- 
strate what a wonderful thing the egg really is. 
In the adult birds we must look for the vigor of 
the germ, from which the young are to be hatched, 
and every effort should be exerted to produce 
strong, healthy chicks. To do this the breeding 
stock must be vigorous, or the egg will be 
lacking in vitality, and the chicks will be 
weak. Care and attention alone will give 
us this result, and as the chick comes from 
the egg, so the qualities that are essential 
to the maturing of a healthy chick must be 
transmitted from the adult bird to the germ 
in the egg. When the chick is released from 
the shell in a strong condition, its chances of 
living are more certain, and it will more easily 
withstand disease. 



FIG. 4, TEN DAYS. 




POULTRY BOOK. 



25 




The sitting hen is a provision of nature for hatching 
Natural chicks, and is peculiar to the feathered tribe alone. This 
natural incubation affords study for all, and there is much 
Incubation, knowledge to be gained from their habits while sitting. In 
the wild or natural state they generally locate their nests 
in some secluded spot or on the ground. The earth being a poor con- 
ductor of heat, retains that imparted to it from the bird's body, while its 
moisture, together with that imparted from the bird, prevents an undue 
evaporation of the water contained in the egg. This is the natural 
method of incubation, and success by artificial means depends upon 
supplying like conditions. 

For setting, fresh eggs are needed to produce vigorous stock; the 
fresher the eggs the better, as they hatch more promptly and chicks are 
more active and thrifty. In locating the nest it will be well to place it 
upon the ground; but if this be not practicable, earth may be placed in 
the nest-box. 

The nest-box should 
always be large and roomy, 
so that the hen will not be 
crowded while on the eggs. 
Fig. i is a box fifteen 
inches high, sixteen inches 
square, and has a lattice 
door in front to keep other fig- i, the nest 
arranged that it may be removed to allow the hen to leave the nest for food. 

In the nesting material sprinkle Persian insect powder; also sprinkle 
the hen before placing on the eggs. Repeat this once every week during 
the sitting period. When the hen is taken from the nest with her brood, 
she should again be sprinkled with the powder, and each of the chicks 
should be slightly touched on the head and throat with a small quantity 
of sweet oil or lard. They should then be removed to the brood coop, 
and cared for, as stated in other chapters. 

The method employed for testing eggs and showing the development 
of the chicks within the shell is shown in the accompanying iilustrations. 
The time for testing eggs is on the fifth or sixth day, when all clear or 
infertile eggs should be removed from the nest. To test the eggs remove 
the hen from the nest, and hold each egg near the light, in the manner 
shown in Fig. 2, between the eye and the light. The eggs may be tested 
to an advantage in this way, but a better plan would be to use the egg 




hens from troubling the 
sitter. The top of the box 
is made of laths, which af- 
ford a free circulation of 
air. There is no bottom 
to this nest. It should be 
placed upon the ground. 
The lattice door is so 



26 



THE AMERICAN FANCIER'S 




FIG. 4, EGg TESTER. 



tester, which more 
clearly shows the 
germ, owing to the 
peculiar construction 
of the tester. In Figs. 
3 and 4 are shown egg 
testers which are sim- 
ple in construction, fig. *, holding 
and can be made at a THE EGG - 
very small cost. FIG - 3- egg tester. 

The appearance of the eggs as seen through the 
testers is clearly shown in the following illustrations : 
Fig. 5 shows a strong fertile egg, as seen on the sixth 
or seventh day. B, the dark spot, is the live germ; A, A, are the blood 
vessels extending out from it. This germ B is seen by placing the eggs 
against the aperture of the tester, and revolving it between the thumb 
and finger until the side on which the germ has formed comes nearest 
the eye. The spot B will be seen very distinctly, and is often surrounded 
with a cloud, as shown in the figure. This is a very strong healthy egg 
and should hatch under a hen or in an incubator. C shows the average 

air space in an egg on 
the fifth or sixth day. 
Fig. 6 shows a weak 
or imperfectly fertil- 
ized egg. H is an ob- 
long or circular blood 
vessel which has start- 
ed; there is no part of 
the chick in the for- 
mation. This egg will 
not hatch. C is a small 
dark spot, a weak germ 
without blood vessels. 
F is the air space. Fig. 
7 shows a stale egg,, 
which is generally dis- 
tinguished by the very 
large air space E. 
When an egg shows 
a clouded appearance, 
as in D, it is certainly 
stale and will not 
hatch. In an unfertile 
fresh egg you can see 
the yolk, which looks 
somewhat darker than 
the rest , of the egg, 
but does not look 
muddled. Fig. 8 shows 
the size of the air 
space in a fertile egg 
on the 16th day. K is 

8, THE AIR SPACE ON THE .1 • j u 

i6th day. the space occupied by 




FIG. 7, A STALE EGG. 



POULTRY BOOK. 



27 



First Half © 



OF 






m 




.GDAYS 



fcSfc 



2m ■- -'9 DAYS 




the chick; the lines I & J show the ain-in the 

bulb, which may be on top or at the side, 

as indicated by the lines. 

For generations past the 

Artificial secret of artificial incubation 

has been in the keeping of the 

Incubation. Chinese and Egyptians, who 
undoubtedly learned the art 
from careful observation of the turtles and 
alligators, whose eggs were hatched by the 
sun beaming on and warming the sand in 
which the eggs were deposited. It is 
reco/ded that De Reaumurs, the French 
scientist, as early as 1750, perfected a pro- 
cess of artificial incubation, which, though 
successful, was not practical for ordinary 
purposes. It has been within the last 
twenty-five years that artificial incubation 
has been brought into practical operation. 
The numerous successful machines now in 
operation elevate the subject from theory 
and demonstrate to all that this branch of 
the poultry industry is an important factor 
in the raising of chicks. To-day thousands 
of chicks are hatched by artificial methods 
and they are in every particular equal 
to those hatched by the natural means. 

The mission of the incubator is to replace 
the hen for hatching purposes, and by so 
doing the labor and care needed to set and 
raise a single brood of chicks under a hen 
may be used to operate a machine, and the 
results will be many fold greater with the 
same outlay of time and trouble. 

The hens supply the heat and moisture 
to the eggs in the same manner as the 
machine will do when in operation. The 
hen bears no more relation to the egg than 
an incubator after she has laid the egg in 
the nest; ror is her maternal instinct suf- 
ficient to recognize an egg laid by her from 
that of another hen, nor to distinguish her 
offspring from that of a turkey, duck, goose 
or pheasant, and she will mother any bird 
she hatches. 

The incubator is intended to supply heat 
and moisture to the egg without any regard 
to the shape or style of its construction. 
A machine should be so built as to regulate 
the temperature for a sufficient period and 
keep the heat uniform in the egg tray. This 
heat should be that of the hen's body or 
between 101 and 103 degees. It should bs 



28 



THE AMERICAN FANCIER'S 



kept as near this as possible during incuba- 
tion, but it has been found that the tem- 
perature may rise as high as no degrees 
without injury to the eggs, provided it 
does not remain at that point more than a 
few minutes; or it may fall to a very low 
point for a short while. 

In operating an incubator the con- 
ditions surrounding it have much to do with 
its success. These the operator must study 
and learn by practice. Many theories have 
been advanced by persons who have ob- 
tained certain results under given con- 
ditions, and when tried by another the 
attempt has proven an entire failure in 
every detail. A close observation of the 
machine under the conditions directly sur- 
rounding it must govern the operations of 
it and not the theories of others. Try the 
machine thoroughly before filling it with 
eggs, and then watch the development with 
care and patience in attending to the details 
of the hatch. 

A good plan for an incubator is the 
following, which is taken from the Youth's 
Companion. It has no way of regulating 
the temperature other than is found in its 
construction. 

Make a pine box somewhat like a com- 
mon washstand, without the inside divisions 
as shown in Fig. i. About a foot from the 
floor of this case place brackets like those 
shown in Fig. 2, and on a level with these 
screw a strong cleat across the back of the 
case inside They are to support the tank 
I he tank should be made of galvanized iron' 
three mches deep and otherwise propor- 
tioned to fit exactly within the case and rest 
upon the brackets and cleats, as shown in 
v! g * £ u M ^ he t0p of this tank in the centre 
should be a hole an inch in diameter with a 
nm two inches high, and at the bottom 
towards one end, a faucet for drawing off 
the water. When the tank is set in the case 
■ nil up all the chinks and cracks between the 
edges of the tank and the case with plaster 
of Paris to keep all the fumes of the lamp * 
from the eggs. Fill the tank at least two 
inches deep with boiling water. To find 
when the right depth is acquired guage the 
water * lth a small stick. Over the fop of 
the tank spread fine gravel to the depth of 
a quarter of an inch, over this lay coarse 




-~-2iDAYS.- 



POULTRY BOOK. 



29 



Fig. 3. 




Fi& 1 FiG. 2. 

YOUTH'S COMPANION INCUBATOR. 

cotton cloth, and set a safety kerosene lamp "under the center of the tank 
The door of the lamp-closet must have four holes for ventilation, other- 
wise the lamp will not burn. The lamp-closet is the space within the 
incubator under the tank. Turn the eggs carefully every morning and 
evening, and after turning them sprinkle with quite warm water. 
Thermometers should be kept in the incubator, one-half way between 
the centre and each end. The average heat should be 103 degrees. If 
the eggs do not warm up well, lay a piece of coarse carpet over them; 
but if they are too warm take out the lamp and open the cover for a short 
time, but do not let the eggs get chilled. If it is desired to have top 
heat, the same sort of a tank is required but a boiler must be attached 
to the side with an upper and lower pipe for circulation. A plumber 
can attach the boiler for a small sum; the faucet must be at the bottom 
of the boiler on one side. The drawers containing the eggs should slide 
beneath the tank. A stand for the lamp should be screwed to one end 
of the case in such a position as to bring the lamp under the boilers, as 
shown in Fig. 4. To cool the incubator raise the lid, turn down the lamp 
and pull the drawers part way out. 

Another plan of incubator that has given good results is the Farm 
and Garden Incubator. To make this machine use boards one inch 
thick and twelve inches wide. Cut them forty-two inches long for the 




M^3' 



EGS DRAWER 



FIG. ST 



floor, and make 
forty-two inches 
wide. The corner 
posts are twenty- 
four inches high, 
marked A, Fig. 1, 
and the two posts 
B, in front, are 
twelve inches 
high. The posts 
are made of 2x3 
stuff and are nailed securely to the floor. The 
four corner posts are for the outer box, which, 



44 INCHES. 

FARM And garden incubator. 



.30 



THE AMERICAN FANCIER'S 



when finished, is four feet long and forty-four inches wide, outside 
measurement. Including top and bottom the machine is twenty-six 
inches high. Nail on your side boards, and have the front end boards 
cover the end of the side boards. Tongue and groove boards should be 
used for the entire machine, except the floor, which should be of heavy 
boards. 

The inner box is forty inches long and thirty-two inches wide, out- 
side measurement, and holds a tank thirty by thirty-six inches. The 
side boards are nailed to posts B, Fig. i, and front boards of the outer 
box, and are fastened at the rear end by the rear boards being nailed to 
the ends of the side boards. Fasten the inner box to the floor with 
cleats. Fig. 2 shows the construction of the inner box quite clearly. A 
is the larger, or outer box; B is the inner box; C are strips one inch 
wide and one inch thick, nailed to the sides of the inner box; Dare strips 
one inch thick nailed to the sides of the inner box. The strips C, with 
the iron rods, extend a little into the sides of the inner box, to assist in 
supporting the weight of the tank. The strips D are to hold the egg 
drawer. E is a tin tube, one and one-quarter inches in diameter and 
two feet long, placed in the front part of the ventilator to admit air In 
this cut the sawdust is not shown in front. 

The ventilator is in the bottom of the inner box and is under the 
egg drawer, five inches deep and thirty inches wide. The front end is 
boxed off, which includes the front boards and also the sawdust, which 
makes the ventilator, inside measurement, thirty-six inches long. The 
bottom of the ventilator should be papered, so that no air can enter 
except through the tin tube. The tin tube is open at the front on out- 
side of the incubator and enters into the ventilator. 

The egg drawer is 




SILVER GRAY DORKING COCK. 



under the tank, and 
rests on strips D, as 
shown in Fig. 6. By 
outside measurement 
the egg drawer is four 
inches deep, thirty-nine 
inches long and thirty 
inches wide. Fit in the 
drawer three movable 
trays, one and one-half 
inches deep. Nail strips 
an inch wide and five- 
eights of an inch thick 
one inch apart the 
length of the egg 
drawer, but not und* " 
the boxed off portion, 
for the bottom. Mor- 
tise ends of strips in the 
egg drawer so as to 
have the bottom 
smooth. Tack a piece 
of muslin to these strips 
(thin muslin is best) 
and also tack it on the 



POULTRY BOOK. 



31 




BLACK HAMBURGH PULLET. 



inside of the drawers. Nail 
strips to the bottom of the 
trays one inch wide. They 
need not be mortised, but 
may be nailed on the bot- 
tom, one inch apart and 
running lengthwise; tack 
muslin on the inside of the 
bottom of the trays the 
same as in egg drawer. 
The inside of the drawer 
is three inches deep. The 
sawdust in front of the egg 
drawer (the boxed portion) 
fits in boxed front of incu- 
baior, as shown, in Fig. 3. 
A broad cap should ; be 
placed on the outside of 
the egg drawer to exclude 
the air. The tank as shown 
in Fig. 4, is thirty by thi: ty- 
six inches, and is seven 
inches deep. It is support- 
ed by strips C, Fig. 2. It 
fits close to the back boards 
of the inner box, and the 
front is inclosed by sliding boards, secured by one inch upright strips at 
each end of board. This leaves a small space in front of the sliding 
board to be filled with sawdust. The tube should be threaded and 
should extend through the sawdust in front for the faucet to be screwed 
to. The tube at the top is seven inches long, and extends through the 
sawdust and also through the outer and inner box, as shown in Fig. 5. 
This is the incubator complete, and the opening into which the egg 
drawer enters when filled with eggs, clearly shows the sawdust packing 
in front. 

Fig. 6 is a sectional view of the incubator and shows the different 
parts. The boxed off portion in front is filled with sawdust. The 
side boards of the inner box are joined on their front ends tj the front 
boards of the outer box and are also nailed to the two short middle posts. 
The space between the boxes is filled with sawdust, chaff, oats or finely 
cut hay, packed solidly. Use sawdust when possible. In Fig. 6, A is 
tube on top, B the faucet in front, C the opening for the egg drawer, and D 
the tube to admit air into the ventilator. The ventilator tube should be 
placed as close to the bottom as possible. Use putty around 'the open- 
ings, where. the tin tubes enter the boxes, to keep out the air. Fig. 7 
shows the incubator complete. 

The capacity of this incubator is 240 eggs. Eighty eggs to each 
drawer. Fill up the tank with boiling water to the bottom of the tube 
on top It should be filled forty-eight hours before the eggs are placed 
in it, and the temperature at that time should be about 112 degrees. Do 
not open the drawers for at least six hours afterwards, as the eggs when 
first put in will cool the drawer and trie heat will then De about 103 de- 
grees, and it should be kept as near this temperature as possible through- 



32 



THE AMERICAN FANCIER'S 



out the entire period of incubation. Learn to manage it perfectly by 
running a few days without any eggs. The incubator should be kept in 
a room where the temperature is about sixty degrees. 

If any difficulty is experienced in raising and lowering the tempera- 
ture, the trays may be raised or lowered by putting small strips under 
them. Add a bucket of hot water twice a. day, in the morning and again 
in the evening. The temperature will rise in five" hours after the water 
has been put in. 

Place the bulb of the thermometers even with the top of the eggs 
with the upper end of the thermometers slightly raised, so that the 
mercury will rise in the tube. The eggs should be turned once a day, 
and while turning them do not let them cool below seventy degrees. No 
moisture is needed the first week, a little the second and much the third. 
Moisture may be supplied with a small sponge dampened with hot water. 
During the second week one sponge in each tray is sufficient, and two 
sponges about the size of an egg in each tray will supply all the moisture 
needed during the third week. A small glass door may be placed in the 
front of the egg drawer through which to observe the thermometers. 
The position of the tray should be changed when the eggs are turned, by 
placing the front tray in the rear. 

A brooder that can be easily made is shown in the 

Home Made accompanying illustration, which was furnished by Mr. W. 

A. Ramsey of Alabama. 

Brooder. Fig. i is a tank nine feet long, four feet wide, and two 

inches deep, over which the house or box Fig. 2 is placed. 

The lower edges of the house in Fig. 2 rest upon the rim or projection 

(a, a, a,) of Fig. 1. The walls (b, b, b.) of Fig. 2 stand half an inch away 

from the sides of the tank. The floor (c, c, c,) of the chicken apartment. 

is also one-half inch above the top of the tank. The little holes shown 

in the walls (b, b, b,) admit fresh air. This air spreads all around the 

tank of hot water. There are one inch tin tubes set in holes through the 

floor (c, c, c). 

The air coming in contact with the 
tank becomes heated, therefore ex- 
pands, and becoming lighter, passes 
up and over the tank, finding egress 
through the tin tubes into the 
chamber occupied by the chicks, 
furnishing them pure, warm air. The 
tank cannot be made hot enough to 
rob the air of any perceptible amount 
of oxygen. 

The tank of water is heated by two 
lamps (Fig. 3). The lamp needs but 
little description. The tube (d) is one 
inch in diameter and is set diagonally 
across the depth of the tank to facili- 
tate the circulation of the water. 
The flame plays against the tube, and heats the water, which, 
being expanded, passes out at the upper end of the tube, 
giving place to cooler water coming in at the lower end. 
The chimney (e) is tin, as is also the flue (f). The chirn- 



Fig.l. 




PLANS OF BROODER. 



POULTRY. BOOK. 



33 



ney fits over the projection of the flue under the tank. The chimney 
should be made short enough to let the flame barely touch the tube. -. ; 

The lamp occupies an apartment under the tank, the tank consti- 
tuting the top or cover to the lamp box. Our lamp box is thirteen inches 
long, hooked at the corners, and has two small doors at the back side, 
for convenience in handling the lamp. 

The lamp we use requires a chimney whose diameter is three inches. 
Now for the cost : The tank, cost six dollars ; the lamps one dollar ; the 
remainder, some scrap lumber and time to put it together. Any tinner 
can make the tank and heater. The material is galvanized iron. 

The chamber which the chicks occupy is just over the tank, and is 
six inches high in the rear and ten inches high in front. The opening in 
front is closed with a board, which may be hinged at the edge of the 
floor, and constitute a part of the platform leading from the room to the 
ground. The roof, by the way, will need a knee to support it at the 
middle of the opening at the front. ; 



Fig. 3. 




FIG, I. 



FiG. 4. 



PLANS OF LAMP AND TANK BROODER. 















SSKflHllJlr- Ai R : 
















J|TANK ONE INCH DEEP.l 


s£0Lp 


_ ( 


LAMP jS/ BOX 


AJ& 



FIG. 2, 



This brooder is one that has been tried with much suc- 
A Lamp and cess and is easily made at a low cost. Reference to Fig. 

i shows the top is detachable, being lifted off by the 
Tank Brooder, handle when desired. Although the lower part of the 

brooder is above the ground, yet, if preferred, it can be 
sunk in the ground, provided that holes to admit air to the brooder and 
emit smoke from the chimney are left above the surface of the ground. 
Space must be left to permit access to the lamp if the brooder is under 
ground. Either a number two burner lamp or a small kerosene oil stove 
may be used for heating the brooder. Be careful to leave air holes at 
the bottom of the door or the lamp will smoke or go out. Keep the 
brooder at a temperature of 90 degrees. 

Fig. 2 shows the lamp under sheet iron tank. It heats the tank, the 
smoke of the lamp passing out at the four holes, placed at each corner of 
the brooder to distribute the heat. The cold air enters around the tank, 
and is drawn over it above the lamp. The cold air rushes in as fast as 
the warm air rises. The hot air rises through the tube in the floor. It 
will be seen that the smoke of the lamp does not go into the brooder, 
and that the tube in the brooder extends through the wooden floor only. 
The brooder is a yard square, but the tank may be made smaller ; the 
box containing the lamp is two inches deep, and the square between the 
top of the tank and the wooden floor is half an inch. The curtain in 
front of the brooder is simply a piece of cloth cut into strips. The smoke 
holes of the lamp should be at each corner, but only two cold air holes 
are necessary, and they should be much nearer the centre of the sides of 



34 



THE AMERICAN FANCIER'S 



the brooder. Bear in mind that the cold air goes between the tank and 
the brooder floor, and gets heated. 

To make this brooder cut six boards; one inch thick, six inches wide, 
and three feet long, tongued and grooved, so that no air can come 
through except by way of the tube on top, which tube is one inch in 
diameter, and two and a half inches from; the floor. These boards are 
for your floor. On the under side of this floor, at the edges, nail strips 
all around, on the ends and sides, the strips being one inch thick and one 
and one-half inches wide. Then set your tank as shown in the cut. You 
will then have an air space between the floor and tank of one-half inch. 
Be sure to cut air holes to admit the cold air. You may simply have 
open holes or you can use tubes, if preferred. The holes need only be 
half an inch in diameter. You can now easily fit on the lower box, and 
also make the covering to the top, as may be seen in the illustrations. 
This machine is made on the plan of the old English brooder, and has 
been in use for many years. It has been improved several times by the 
addition of minor details, and it is about all that can be desired. In fact, 
it may be called a "perfect brooder." 

Fig. i shows the brooder with lamp and tank above ground. Fig. 2 
gives a sectional view of same. Fig. 3 shows the construction of the 
tank, and Fig. 4 shows the mother which covers the chicks, with adjust- 
able legs or pegs. 



Fig. 7. 



This brooder 
A Practical is one to be high- 
ly recommended 
Brooder, as a cheap and 
practical brood- 
er. The design is from 
Mr. J. H. E. Schultz, of 
Mountain View, N. J., who 
describes it as follows: 

For the farmer and, in 
fact, any one not engaged in 
the broiler business, outdoor 
brooders are best. For in- 
cubator-hatched chicks they 
are a necessity, and may be 
used advantageously when 
chicks are hatched with hens. 
The brooder here described 
is large enough for from 50 
to 75 chicks, but is better calculated for fifty ; with that number it may 
be used until the chicks are eight weeks old. Of course, everything must 
be kept perfectly clean ; I would advise that the floor be well sprinkled 
with clean, sharp sand and thoroughly scraped and cleaned every morning. 

The material necessary for the brooder will cost about $5", and is as 
follows : Nine 12-foot matched white pine boards, three-quarters inch 
thick by six inches wide, planed on both sides ; one piece sheet iron 30 
inches square ; one piece 15 by 20 inches in size ; two pieces galvanized 
iron or zinc 80 inches long by 2\ wide ; glass for sash of run ; "one Little 
Queen oil stove ; four hinges ; six hooks ; one pound sixpenny and one 




F/a. 4. 
PLANS OF PRACTICAL BROODER 



POULTRY BOOK. 35 



pound eightpenny wire nails ; a little putty and paint for two good coats. 
Fig. i shows the brooder finished, with inclined bridge, E, in place. This 
bridge should be fastened to the end of the brooder with hooks, see S._ 
The sides of the bridge should be made of one-inch-mesh wire or muslin 
tacked to light frames, or it may be of solid boards. F is the door or 
exit for the chicks, and should have a slide. V is a ventilating hole two 
inches in diameter ; there should be one on each side fixed to close with 
slides. C is a chimney to carry off fumes from the. lamp. Including the 
run, the brooder is 72 inches long by 32 wide ; at the highest point, X, it 
is 20 inches high ; and at both front and back 16 inches from the ground. 
The chimney is four inches square by two feet long. A is a sash doo* 1 
hinged to the run ; T T are hinges ; the opposite side should be provided 
with hooks, like S S, on the back cover or roof B. Hinge both A and B 
to open on the side most convenient to get at the chicks. A should lap 
over B, as shown in Fig. 2. B should be of solid boards and as nearly 
watertight as possible ; dampness is fatal to chicks. 

Figs. 2, 3 and 4, show sections of the brooder ; Y is the floor ; J is a 
piece of sheet iron 30 inches square, firmly nailed to cleats, M, on the 
four sides of the brooder. In Fig. 4. a hole or door eight inches square 
is cut, opposite the chimney, for a lamp door ; here the cleat is cut away 
to admit the top of the lamp and the sheet iron is nailed to a" short 10- 
inch cleat between the floor and sheet iron. Except these there are no 
cleats at the sides above the sheet iron, as will be explained further. At 
front and rear, cleats i£ inch wide are nailed, and to these the floor is; 
fastened after putting in the deflector, H ; this is made as follows : Two 
pieces of board are made like I, 20 inches long on top, by one and a 
quarter wide in the centre ; they are to be nailed to the floor as cleats, 
and must be 15 inches apart from outside to outside, placed as in Fig. 3. 
To these is nailed the 15 by 20 inch piece of sheet iron. At each end of 
I, a one-half inch air space is left. This deflector serves a double pur- 
pose ; it prevents overheating the floor, and also divides the heat which 
passes up into the chicken chamber under the hover, as shown by the 
arrows. The floor in the brooder is one-half inch scant for 30 inches, 
from back on each side, as shown on the right side, Fig. 3. Before 
fastening the floor, nail on the pieces G G, see Fig. 5 ; they are 30 inches 
long by three inches high ; at the top of each, a piece is cut out 20 inches 
long by one-half inch deep, as showm in Figs. 2 and 5 ; now nail in the 
floor, and there will be a half inch air space on each side. Take the strips 
of galvanized iron or zinc, bend them as in K, tack them to the sides of 
the brooder and to the ends of the top of G G ; these are to direct the 
heat into the chamber under the hover L. The edge that is tacked to G 
should be neatly folded over, see K. The hover, L, Fig. 3, should rest 
on top of G G ; when the chicks are first put in, the cleats which fasten 
it together should be up ; this gives the chicks a chamber three inches 
high. In three or four days turn the hover over and they will have a four- 
inch chamber ; the hover should be scant 30 inches square, with one inch 
cleats on the ends. As the chicks grow it must be raised, or in warm 
weather after they are a week to ten days old, it may be removed. Do not 
overheat the little fellows ; place a thermometer on the floor in the 
centre under the hover. Ninety degrees will be warm enough for the 
first two or three days, then gradually reduce to 80 degrees and lower. 
The chicks themselves are the best thermometers ; when they are too 
cold, they will huddle together, and the weaker may be smothered; when 



36 • THE AMERICAN FANCIER'S 

too 'hot, they will "move out." When the heat is just right 3'ou will find 
them spread all over the floor and hear contented little peeps. The best 
way I know to find out the condition of things is to put your hand under 
the hover and feel for yourself. 

The arrangement of the brooder when finished should be as follows : 
Depth of lamp box from sheet iron to floor, eight inches ; heater box 
between sheet iron and floor, i|- inch. The cold outside air comes into 
the heater box through four one-half inch holes, D, Figs, i, 2 and 4 is 
warmed by passing over the sheet iron, and is driven up between O and 
the sides of the: brooder into the chick chamber. The lamp must stand 
undo- the centre of the sheet-iron heater. To make this a sure thing nail 
two cleats,. N N,.Figs. 3 and 4, just far enough apart for the bottom of 
the lamp, to . slide between them, and at the back nail another cleat or 
stop ; when.the lamp hits this it is in the centre. The door of the lamp 
box must have. several holes bored through it to admit air to the lamp. 
Opposite the door is the two-inch hole P. This opens into the chimney 
and carries off the fumes from the lamp. Should the lamp smoke, it 
does not have air enough. It is best to have air holes at the bottom of the 
door. The ru.n is. 3,0 by 40 inches ; the chicks should be kept in this for 
a- few days, then attach the bridge, E, which it is well to cover at the top 
as w?U as at the sides, and let the chicks out into a small enclosed run,, 
say iq ,, feet square.. There should be an opening in the side to corre- 
spond to that of the bridge. Should the sun be too hot, shade the glass 
of the run in some way, or there may be roast chicken before it is wanted. 
Feed and water the chicks in the run. 

In building the brooder, put the boards on up and down, see Fig. 1. 
The first thing to make is the bottom of the lamp box, 30 inches square \ 
this is to have cleats all around except where the lamp enters. By having 
boards planed on both sides, there will be no waste in cutting the 
material for the sides. For top cleats, so as not to hinder the removal of 
the hover, have narrow cleats tne same thickness as the sides ; nail these 
eight on top, of the ends as shown in Fig. 1. The floors of the brooder 
and of the run are continuous. The legs of the run are made by extend- 
ing the siding to the ground ; they will be about \o\ inches long, which 
is the depth of the heater and lamp 
box, below the floor. Muslin may be 
used instead of glass for A. 

When the chicks, are placed in the 
brooder, put a water fountain, made 
by inverting a deep tin can into a 
round roast-beef can, or other shallow 
tin an inch or two larger than the 
other can. Bore an awl hole into the 
side of the inverted can about a 
quarter of an inch below the edge of 
the shallow tin ; by dipping these to- =|g||jj 
gether into a pail of water, filling jT^feL^ 
both while under the water, inverting ^-^i§P§|8|j 
the taller can into the other tin you 
bave a day's supply of water. The 
shallow tin will remain full as long 
as wafer remains in the other can. 
The. first feed for the chicks should barred*plymouth rock hen. 




POULTRY BOOK. 



3t 



be cracked wheat or oat flakes fed dry, feed little and often, at regular 
intervals, only what they eat clean. Feed cracked wheat and oat flakes 
until they are large enough to eat whole wheat and cracked corn. 
Always keep fine grit and charcoal, about as large as Wheat grain, where 
they can get at it. A little cabbage or onion chopped fine is- good for an 
occasional feed. Never feed anything sloppy. Let them out of the run 
into their little yard whenever the weather permits. Keep everything 
clean, and you should raise nice chicks. During warm weather, after the 
chicks are a week or ten days old, when the sun shines they will not re- 
quire artificial heat. If the Little Queen oil stove is not procurable, an 
ordinary hand lamp may be used, but the Little Queen is the %est- 
brooder stove that I have ever used. Keep the basin above the ©ilfiilett 
with water, and it is safe and reliable. 



The following design of a brooder is furnished by Capt. 

A Taok Phillips of Chicago, who has been very successful in poultry 

raising on a large scale. There are many good points in this 

Brooder, brooder : Fig. i shows the tank, of galvanized iron, 20 by 30 

inches, and one and one-fourth inches deep. A is the boiler,, 

of oblong shape, seven inches high, and seven inches in diameter one way 

and five inches the other. (See Plan, Fig. 2). B is a smoke pipe, or draft 

chimney, from the lamp. C C are two one and one-half inch pipes from 

the boiler to the bottom 
of the tank. These pipes 
give perfect circulation. 
They are covered with 
flannel tightly drawn. 
The bottom of the tank 
is also covered with flan- 
nel, and the flannel on 
the pipes is fastened to 




the flannel on the bottom of the 
tank, as shown in Fig. 6, the ob- 
ject bein j to imitate the breast 
and body of the hen. The tank 
is held in place by a tin or sheet- 
iron uoright pipe made to fit 
closely to the boiler. D is the details of tank brooder. 

cap, or opening, for pouring water into the tank. 

Fig. 2 shows the tank turned upside down, the parts being repre- 
sented by the same letter as in Fig. 1, except X, which is explained in 
Fig- 5- 

Fig. 3 shows the brooder and tank set up, but cut through the 
middle, to show the arrangement. The tank is shown, H being the tank 
support pipe and R the floor to the brooder. S is a three-inch hot air 
chamber, the heat from the lamp warming this chamber so as to keep 
the floor barely warm, never hot. P is the lamp box and O is the lamp. 
N indicates the hinges, or where the door-top opens, and L the handle. 



33 



THE AMERICAN FANCIER'S 



V«is>the feed box and is movable. The lamp is the "Gem" lamp, with a 
■one. and one-half inch wick, being safe, as it has two inches of water over 
the oil, keeping it cool. The "Little Queen" will also answer. 

Fig. 4 is the brooder complete, the box being four by six feet, one 
foot .high at each end and 14 inches high in the centre, thus giving a 
slight incline to shed the water. The top is a door or lid, having hinges 
at the centre, and a handle at the right, and the feed box at the end. On 
. each side, front and back, is a window, six by thirty inches. B is the 
chimney. 

Fig. 5 is a cone-shaped arrangement to the boiler, showing how the 
.smoke is carried from the lamp, B is the pipe and O is the lamp. It is 
x$tlso shown as X.in Fig. 2. 

Fig. 6 shows how the flannel is fastened to the pipes and to the 
bottom of the tank. 

The brooder uses but little oil after once heated ; will hold 50 chicks, 
and a run can be attached to it for them. It being a hot water brooder, 
i^holds the heat uniformly and well. This brooder costs but little and 
can be made by any mechanic. 




MANDARIN DRAKE. 



POULTRY BOOK. 




ALL Chicks lived that were hatched, 
the poultry business would be a decided 
'success from the start. The youngsters are the 
HJ greatest charge of the poultryman ; more 
anxiety and care are manifested for their wel- 
fare than is apparent to the observer. In the 
chick must be recognized the promises of the 
adult bird, which is to be the source of profit. 
All can testify that the care of them during 
early life is no small task, if good results are to 
be obtained, yet by close observance of the laws 
attached a greater per cent, of the chicks can be 
raised than is usual. 

The first impression to be formed in our minds, is 
that the chick is a weak little creature when hatched, and certain things 
are needed to promote its growth. This impression teaches us that 
warmth, feed, dryness and exercise are necessary to encourage 
their development into strong and hardy birds. When the chick 
is hatched the temperature is about ioo degrees before it leaves the shell; 
this warmth should be supplied as nearly as possible to prevent it being 
chilled during its first week. A good way is to confine the hen and 
brood in a close coop well protected from dampness and draughts. By 
so doing the liability of being chilled in the early morning is prevented, 
and the brood does not become wet from running in the grass before the 
dew is off or after the rain. 

Great loss is sustained by allowing the youngsters too much freedom. 
If once thoroughly chilled they seldom recover. Bowel disease results 
from exposure, and this is the fore-runner of death. i! 

In feeding chicks, keep in view the fact that they feather very rapidly. 
Chicks do not require any food for 24 hours after hatching. For the 
first meal feed dry rolled oats. This should be fed for the first day. 
Stale bread crumbs may be mixed with the rolled oats. Feed 
all that they will eat up clean but do not leave any food on the ground 
to sour. Keep in easy access to the chicks powdered charcoal, ground 
bone, sharp grit or coarse sand. A good food is made by mixing one 
pound of cornmeal, one-half pound of middlings, one-half pound' of 
ground meat, two ounces of bone-meal, a pinch of salt, and one tea- 
spoonful of bread soda. Moisten with milk or water and bake like bread ; 
crumble and feed every two hours. Another recipe is to bake a loaf of 
the following: Equal parts of bran, cornmeal, oat meal, and a small 
portion of linseed meal, seasoned with salt ; bake in an oven like other 
bread. Crumble and feed dry. Never let the chicks run outside of the 
pen unless the weather ij warm. 



THE AMERICAN FANCIER'S 



A good bill of fare for the chicks can be made from the following 
foods : Cracked wheat, cracked corn, buckwheat, oats, sunflower seed, 
|>read crumbs, lean meat chopped fine, steeped clover hay mixed with 
iDran, cornmeal (scalded) mixed with a little sand, green food — consisting 
of lettuce heads, cabbage, sugar beets — chopped fine, occasionally a few 
onions, changing about so that they will have different foods each day. 



Small chicks 
should be fed 
every two hours ; 
the second week 
the time of feed- 
ing can be made 

three hours, and FIG - r - 

sand. Change the drinking water twice 




after that three 
times a day. Al- 
ways keep plenty 
of litter in the pen, 
such as chaff or 
cut straw. Give 
plenty of clean 
and keep the coops 





a day, 
thoroughly cleaned and whitewashed. 

When feeding soft foods always use a trough for the same. Do not 
place it on the ground to sour and' mold. Such a trough can easily be 
made, as shown in the Fig. i, and is handy to clean after using. 

The proper housing of young chicks has much to do with their 

future. In the construction of coops, dryness and warmth should be 

first considered. The roof should be 

water-tight and the floor should be 

raised from the ground. 

Figs. 2, 3, 4 and 5 are excellent de- 
signs for coops for young chicks. 
FlG - 2 - They are large and give plenty of 

room for the hen and brood. A very good way is to 
place them under a low open shed to protect them from driving rains. 

Other plans for coops, with 

runs attached are shown in Figs. jiT"^ '"\ 

6, 7, 8 and 9. There are many 
advantages to these coops. By 
having the hen and brood con- 
lined in such pens there is no 
fig. 4 . danger of the chicks becoming 

chilled by rain and wet. The hen being confined, fig. 5. 

she is always in easy access to the chicks, and when they become chilled 
they can go to her. In these runs the chicks are free from molestation 
by older birds. 

A coop that anyone can make with 
little trouble is shown in Fig. 10. Take 
an old barrel and tack e very hoop on 
each side of the seam between the 
Staves with one inch wrought nails. 
After clinching the nails saw off on the 
seam. Then spread the barrel open, as 

shown in fig. 6. 

the cut, by cutting a board 20 inches long 
for the back of the coop, and two small 
pieces to tack laths to on the front. The 
upper section of the back is fastened with 
leather hinges, so that it may be opened at 
fig. 7 . pleasure. 







POULTRY BOOK. 



4\ 






FIG. 8. FIG. g. 

When the chicks are a few weeks old a feeding p n should be pro- 
vided, as shown in Fig. n. Such a pen will prevent the greedy hens and 

larger chicks from rob- 
bing the little fellows 
oc their food. 

It is not good policy 

o allow the young 

Ichicks to run with the 



older ones. It would be well to 

separate them as early as you can 

and provide them with a roosting J| 

house, as shown in Fig. 12. This " 

house can be built at a small cost. 

It should be perfectly dry, with low FIG - 12 - 

roosts and a lattice front, facing the south. The house should be closed 

at night. From the time the chicks are weaned until late Fall they caa 

be kept in this house. 

This coop of our invention, published in the Americaa 

Ideal Coop. Agriculturist, is the most elaborate of its kind in this chapte*. 

In this plan the coops are built three in number, on the 





IDEAL COOP. 



42 



THE AMERICAN FANCIER'S 



(principle that poultry houses are arranged to contain a variety of fowls 
with separate runs attached. Each division is separate and can be used 
for one, two or three broods at a time, if desired. The general custom 
is to have individual coops placed promiscuously around the yard ; by 
this arrangement they are in one spot and easy of attention, saving labor 
when a number of broods are hatched. 

When the hens and broods are allowed to roam at will for the first 
three weeks, there is no telling how many chicks may be lost before they 
attain the age to resist the variations of the weather and to care for them- 
selves. By confining them for two or three weeks they are enabled to 
receive every attention needed for their rapid growth and development ; 
in the coops here shown they are free from the torments of the older birds, 
■or the angry peck of an ill-natured hen as they scramble for food and 
drink. The mother hen has nothing to detract her attention from the 
young, and performs her maternal duties in a motherly way. 

The ground plan of the coop is six feet square, with three divisions 
two by six feet each. One-half of the frame is covered with matched 
boards:,to serve as a floor for the enclosed part. The highest part is 
three and one-half feet, sloping toward 
the rear; the open portions are cov- 
ered with one-inch wire mesh. The 
partitions of the enclosure are solid 
boards two feet high, with laths at the 
: to afford ventilation ; the partitions 
of wire runs are made of laths, placed 
one-half inch apart, to avoid fighting, 
between the hens, but permit a free pas- 
sage of air from one space to the other. 

1 The roof should be made as clo^e as possible, and covered with 
tarred paper to insure dryness within ; the sides should be built of even 
t>oards and stripped over the cracks with one-half by three-inch strips. 
Place dry earth on the floors of the inclosed parts one inch thick, and a 
little straw in the rear for the hens and chicks to lie on. In the wired 
parts cover the ground to a thickness of two inches with white sand ; 

this prevents dampness after a rain. Keep 
the coop well cleaned and whitewashed ; 
sprinkle insect-powder in the corners to 
keep out vermin. Place water in fountains 
in the runs ; scatter the grain food on the 
ground and feed the soft food in pans to 
avoid the waste part souring on the ground. 

1 _l Never feed or place the water fountains in 

the closed part, as this is intended for 
roosting only. After taking the hen and 
brood from the nest, they should be kept 
in the roosting part for a couple of days ; 
the lattice door separating the coop and 
the run should be closed during this time 
to keep the hen confined, but the brood may have free access through 
the lattice door to the run. After this, the lattice door may be kept raised, 
and the hen and brood can use the entire space of house and run. When 
the chicks have grown sufficiently strong, the outer door may be raised, 




Front Elevation. 




3 ft ■-—*)* — 3 FT 
Ground Plan. 



POULTRY BOOK. 



43 



and the brood can range on the grass during good weather, and be 
cooped at night until the hen leaves them, when they should be tree to 
range to themselves and be cooped in a different house untd they are 
ready for the pens in the Fall. 




44 



THE AMERICAN FANCIER'S 




BLACK SUMATRA GAME COCK. 



POULTRY BOOK. 



45 



RfiSPtSiiffifiMMGi 






Elsewhere in this volume the subject of feeding has been treated at 
length to show the practical methods of using the foods to the best 
advantage. Under this heading the idea is to substantiate these methods 
by clearly defining the practices of some of the successful breeders 
of poultry, and give their experiences in this particular field. A 
careful perusal of the following recipes will prove of more than 
ordinary interest on the subject of feeding, by establishing a fixed 
formula for the preparation of the foods, and illustrating the manner 
of using them advantageously : 

An excellent combination is to use bran and clover 
Bran as Food, together, sprinkling the bran on the clover. The feeding 
of poultry on grain only is compelling them to subsist on 
concentrated food, which is lacking in many substances that are of im- 
portance in egg production. The cost of bran is small compared 
with its real food value, and poultrymen can make it a portion of the 
regular ration with advantage, as it is not only nutritious, but is also 
highly relished by poultry. Herewith we give the average of eighty- 
eight analyses of wheat bran, two analyses of corn bran, and, deducted 
therefrom, the percentage of nutritive elements contained in a mixture 
of two-thirds wheat and one-third corn bran : 





Ash. 
per cent. 


Protein, 
per cent. 


Carbohydrates, 
per cent. 


Fat. 
per cent. 


Wheat bran 


5.80 

16:45 

9-35 


15.40 

7.12 

12 .64 


53-9° 
50.38 
5 2 -39 


4.00 
5.00 
4-33 


Corn bran 


Mixture 





A given weight of the mixture, compared with the same amount of 
pure bran, would contain nearly twice as much ash, 20 per cent, less 
protein, about the same amount of carbohydrates and slightly more fat. 
The digestible nutrients in 100 pounds of the wheat bran would be about 
11.72 pounds of protein, 44.66 pounds of carbohydrates, and 2.58 pounds 
of fat. We are not prepared to say what they would be in the corn bran, 
as we are not aware that they have ever been ascertained. As, however, 
the fiber is left out in the statement of the contents of both by-products., 
and the question of "woodiness" is thereby eliminated, the digestibility 
would probably be about the same propor-tion of protein in corn bran 
digestible as in the protein of the wheat bran, which would make the 
corn bran contain about 5.25 per cent of protein, or, say, half as much as 
the wheat bran. This is the chief element for which bran is bought. 
The mixture would, therefore, be worth about one-sixth less than wheat. 



46 



THE AMERICAN! FANCIER'S 



The poultry raiser who is feeding ihe little chicks red 
Cooked Food, pepper, carbolic acid and turpentine should stop all that 
and bake the feed. Mix it up as if you were going to 
make corn bread for dinner, leaving out the eggs and sugar. Take sour 
milk, soda and salt,stir in your meal and then.bake. When baked, crumble 
fine, soften and feed the little chicks. Feed them baked corn bread until 
they are three or four weeks old, and gapes .will be a thing unknown in 
chicks. You can make enough to do two or three days at one time. 
Save all the scraps of bread, cake and scrapings of all kinds to feed for a 
change. A large amount of valuable material may be utilized if cooked. 
Pea pods, string beans, apples, squashes, and many other articles, if 
placed in a pot and boiled until tender, will furnish a quantity of food that 
is really more serviceable than too much grain. Ducks and geese may 
be kept at little expense by this mode of feeding, while turkeys and 




PAIR SILVER LACED WYANDOTTES. 

chickens will appreciate the change at once. Turnips and carrots, if 
cooked and fed to all kinds of fowls, will furnish a cheap and nutritious 
diet, promoting health and preventing too much fat. In feeding such 
material no grain is necessary except at night, when whole corn, wheat 
and oats should be given. One of the most valuable foods is cooked 
potatoes and sour milk. If this be fed, first thickened with ground 
oats, it will cause the hens to lay more eggs than when an exclusive 
grain diet is given. Fowls should have plenty of bulky food if they are 
to be made profitable. — Rural New Yorker. 

Green food, or some suitable substitute, is reckoned one 
Clover Chaff, of the indispensables for feeding poultry. The tender 
blades of grass and the crisp leaves of lettuce are not always 
to be had, but there are substitutes for these to be found, among 
which is the chaff that collects on the barn floor where large quantities 
of clover hay is fed. This is regarded by the average farmer as worth- 



POULTRY BOOK. 



47 




WHITE MINORCA COCK. 



less, and is unceremoniously 
scraped from the floor into the 
manure pit, or is used for lit- 
ter for the cows and hogs. 
Yet it really consists of the 
choicest parts of the hay, being 
composed of fine pieces of 
leaves, broken bits of heads, 
and a greater or less quantity 
of clover seed. It is too valu- 
able to waste. It should be 
daily gathered and stored in 
barrels or boxes for use. It 
may be fed in one of three 
ways. If it be placed in boxes, 
conveniently arranged for the 
fowls to get at, so they 
can not waste it, a large quan- 
tity will be eaten dry. It may 
be rendered more palatable by 
pouring boiling hot water over 
it in some Convenient recep- 
tacle and placing over the 
mass a cover to keep in the 
steam and allow it to swell and 
partially cook. The finest por- 
tions of it may be stirred into 
the soft feed and the fowls will eat it with relish. As clover is rich in 
the elements that increase the laying, there is every reason why it 
should be largely used. Many successful breeders are recognizing this 
fact, and clover, in one form or another, is becoming a staple poultry 
food. Larger quantities are used each year, and where the use has once 
begun it is seldom discontinued. It is by making use of the materials 
which are often considered valueless that poultry serves a very useful 
purpose upon the farm. The cost of keeping is reduced, and what was 
once considered pure wastes becomes converted into marketable products. 
— Poultry World. 

If you have a second crop of clover, cut it while green and 
Clover, tender, dry it carefully, preserving all the leaves and blossoms 
possible and store it up for poultry food in winter. To feed it 
properly, it should be cut fine and fed dry, but the best way of preparing 
it is to cut it in the afternoon. At night scald it in a tub or bucket by 
pouring boiling water over it ; throw a cover (old carpet or anything) 
over the tub, allow it to stand all night and in the morning it will be still 
warm, and possesses a savory odor that will almost tempt you to eat it 
yourself. To every bucketful of cut hay add one quart of the fol- 
lowing mixture : Ground corn, ground oats and bran, ten pounds ; lin- 
seed meal, one pound ; salt, one ounce ; mix well. Feed in a trough, 
and give the hens all they will eat, twice a day. Each hen will walk 
away when she has eaten all she wishes. The bucket of dry food (scalded 
at night, as mentioned) will feed about thirty hens and perhaps more, 
and they will relish it highly. No other green food will be necessary. 
A gill of wheat may be scattered in the litter, so as to induce the hens to 
hunt and search. — Poultry News. 



48 



THE AMERICAN FANCIER'S 



The usual way of feeding ground meat is to mix it with 
Ground Meat, ground grain of some kind. This is unnecessary. It 
should be fed as a variety, and in a way to afford a 
change. There should be certain meals, on special days, for giving it to 
the liens. For instance, give it at night on every other day in a trough, 
unmixed with other food, so that the hens will have nothing but the 
ground meat for that meal. The next morning give some other food, as 
corn, and the following meal may be of wheat or cut clover. The 
ground meat may be given plentifully if fed in this manner. Simply 
allow the hens to have all of it that they will eat, and they will relish it 
and find it beneficial. If fed on meat every meal it may cause bowel 
difficulty ; but given once every two clays it will not be in any manner 
injurious, and will prove of great assistance in inducing the hens to lay 
during the cold weather. — Farm and Fireside. 

One of the easiest ways of providing green and succulent 
Ensilage, food for the poultry during the winter time is to feed them 
ensilage, and the birds thrive so well upon it that their egg- 
producing capacities are increased nearly ten percent. The hens eat the 
ensilage greedily, and it 
acts as a fair substitute for 
green grass and vegetables 
which cannot be obtained 
in the winter. The im- 
portance of this preserved 
food for poultry has not 
been fully appreciated by 
farmers. Where the ensil- 
age is kept for cattle a little 
of it thrown in the poultry 
yard would hardly be 
missed, and very appreci- 
able results will be appar- 
ent in the egg basket. The 
ensilage for hens can be 
composed of almost any 
green food if it is cut and 
packed away properly. 
Farmers keeping ensilage 
for cattle can throw a little 
of it to the hens, but the poul- 
trymen must economize 
in filling the silc. Hens 
find nutriment and a stimu- 
lant in green grass, and this when stored in the silo is loved dearly by 
them during the winter season. Rye, when cut early enough, is cheap, 
and a good nutriment for the poultry. Oats, likewise, form a good crop 
for the silo when it is to be fed to hens, and a crop may be gathered early 
in the season, so that the land can be turned over to some other crop. 
Corn is not so valuable an ensilage for the hens as the others mentioned, 
for the tough stalks cannot be disposed of so readily as the grass. There 
is more waste to it unless cattle are also kept on the farm to eat them. 
The progressive poultryman will plant grass, oats or rye to fill the silo 
for the hens in the winter season. In the spring and summer there are 




SILVER SPANGLED HAMBURG COCK. 



POULTRY BOOK 49 



plenty of green things for the birds, and they may even be allowed to 
range through the fields where the grass is growing. Their range in this 
way is not restricted, but the soil is growing their winter as well as their 
summer food. — Farmers' Review. 




PAIR HOUDANS. 

Many farmers do not realize the necessity of the fowls 
Cabbage, having green food in winter ; the fowls, if running at large, 
help themselves in summer, and nothing is thought of it. 
When the frosts have killed the grass and all annual plants, and the snow 
govers the ground, biddy can get nothing herself to take the place of 
the grass and other green food she ate so freely in summer. Hang a 
head of cabbage in each pen, and see how rapidly it will be pecked in 
pieces and eaten. If hung about 18 inches above the floor, compelling 
the birds to jump for it, all the better; the exercise is an additional 
advantage gained, and exercise quickens the circulation, stimulates 
digestion and promotes health. Green food is to fowls much what fruit 
is to a human being, toning and correcting the internal organs. Cabbage 
is particularly valuable, because it has a large proportion of nitrogen ; 
hence balances the carbon of the grain ration. If you want fowls to lay 
in winter, when eggs pay a big profit, feed them a nitrogenous rather 
than a carbonaceous ration ; and one of the vegetables richest in nitrogen 
is cabbage. — Farm Poultry. 

There is not much in a gill of millet seed, but there is nothing 
Millet, that entices hens and chicks to work more industriously over a 
pile of litter, such as cut straw or leaves, than a small quantity of 
millet seed. Do not give a full meal of the seed, but only enough to 
induce them to seek for it. As a food for young chicks, it is excellent. 
Prepare the food like this : Take equal parts of scalded bread and oat- 
meal with as little water as possible, to which add coarse corn-meal, about 
enough to make the mixture dry enough to crumble with the fingers. 



THE AMERICAN FANCIER'S 



Now, after the chick is 24 hours old, feed this food to it every two or 
three hours until it is about three days old, and then give it millet seed,, 
and as soon as it learns, to eat the millet, leave off the other food and, 
give it good fresh water in such a manner that it cannot climb into it. See 
that the chicks are warm enough to keep them from pushing up into,, 
corners and trampling each other down, and, above all, give them plenty 
of good, fresh air and sunshine. We have raised all the way from 100 to 
800 chickens on nothing but millet seed after the second day. They will 
soon learn to eat and if you like to see anything eat, you will enjoy 
seeing a large bunch of small chickens eating millet. — Southern Planter. 

My front yard, on which I have raised a fine sward of lawn 

Lawn grass, is clipped once a week during the summer. I use a 

carrying attachment on the lawn mower, in which the cut 

Clippings, grass fell in one heap. The grass was dried in the shade and 

packed in sacks. When the snow began to fall and covered 

the ground, I gave my hens a portion of the grass every day, and it was 

relished like corn. There was an increase in the egg yield despite the 

cold weather. The grass being very sweet and succulent, I believe it 

makes a very r^ood substitute for clover, which is not accessible on a town 

lot poultry yard. The hens will eat it up clean, as it is free from stems, 

short, and consists of white clover leaves and tender blades of other 

lawn grass. — Correspondent to Farm Journal. 

Few poultry raisers really appreciate the true worth of the 

Sunflower sunflower. It is very easily grown and produces food of a 

rich and nutritious quality. When fed properly to fowls it 

Seeds. promotes laying and produces a luster upon the plumage and 

otherwise benefits the bird. When fowls learn to eat the 

seeds they become very fond of them, and I have found them excellent 

mixed and fed with oats. The sunflower has other merits also which 




BLACK EAST INDIAN DUCK. 



POULTRY BOOK. 



claim the attention of those who would be successful poultry raisers 
The one which we wish now to call special attention is their use as 
shelter for poultry. While fowls enjoy the sunlight at the same time 
they require shade, to produce the best results and we know of no better 
and cheaper protection to suggest than the planting of sunflower groves 
The seed can be planted at most any time in the spring when other seed 
is planted — often patches are self sown — and by warm weather afford a 
most excellent protection. They have large leaves which shield from the 
sun and the stalks grow so heavy that they form a protection in winter, 
when thickly planted. Fowls and chicks take readily to the protection 
thus afforded and enjoy it hugely. The ground is generally dry under 
them and fowls enjoy dusting and resting'under the stately and beautiful 
flowers — they are indeed the chickens' flowers. We would therefore in 
the light of these advantages advise those who can possibly do so to 
plant them — it will pay you to try it. — Western Rural. 

Hens should have all the milk they can readily drink ; no kind 
Milk, of food is better adapted to egg production. Some milk mixed 
with bran will not fatten them • but if given freely, the vessels in 
which it is fed will 
need frequent cleans- 
ing to prevent them 
from becoming of- 
fensive. With milk 
to drink, fowls hav- 
ing a range will do 
well enough on one 
meal a day, as this 
will encourage activ- 
ity in scratching and 
picking up what they 
can. Thisfeed should 
be given very early 
in the morning, and 
should be steamed 
clover hay, with a 
little corn and oat 
chop and bran mixed 
with it, and a little 
salt added to make 
it more palatable. 
The birds will have 
a ravenous appetite, 
and they can eat all 
of this feed they 
want without injury. 
Sour milk may be 
fed to hens, but not 
to chicks. Fresh milk is preferable for chicks, but the sour milk mav be 
used for mixing ground grain food. For ducklings it matters but lutle 
whether the milk is fresh or not, as they will use it in a short time. 
There is 12 per cent of solid matter in milk before it is skimmed, and 
from 6 to 8 per cent after. Fresh milk does not contain any more egg- 
producing material than skim milk, except carbon, which is easily 




PARTRIDGE COCHIN HEN. 



52 



THE AMERICAN FANCIER'S 



obtained from other sources. Give the hens all the skim milk or butter- 
milk they can drink. For chicks the milk should not be sour, as it may- 
cause bowel disease, but adult fowls may drink all kinds without injury. 
Curds are excellent for hens, and even whey may be used in mixing food. 
— California Cackler. 

As an egg food wheat is highly recommended, and is unsur- 
Wheat. passed as a basis for the grain diet. It contains more mineral 
matter and nitrogen than corn, and no grain food is better for 
pushing the growing stock ahead than wheat. When farmers are waiting 
for the new crop of corn, they will find it profitable to feed wheat to push 
the fowls and other stock ahead, for every day saved in feeding is feed 
saved. New wheat is especially good for fowls and every poultryman 
who raises wheat should place a small stack in the vicinity of the poultry 
house, unless the fields are close to where the fowls run. The town 
poultry raiser who can should buy some wheat in the bundle to feed to 
his hens, and let the hens thresh it out themselves. In our own experi- 
ence we have always found 
that new wheat started the j^SSM^ 
hens to laying afresh and 
this year we planted a little 
patch of wheat ourselves. 
As soon as it began to ripen 
we cut some with a scythe 
every day and threw into 
the yards, and it wasn't a 
week till the egg produc- 
tion increased. By this 
means we get the new 
wheat long before it is in 
market. — Colorado Fancier. 



While corn and 
Oats, wheat is fed more 

frequently to fowls 
than oats, yet, during the 
warm months and as a 
change of the grain diet in 
winter, nothing is better 
than oats. Keep a box of 
oats just inside the hen 
house door, that the fowls 
may help themselves when- 
ever disposed. We have no fear of feeding too many, for they never 
gorge themselves with oats as they will with corn. Sometimes they grow 
tired of them, though, and seem hungering for a change of food. Then 
remove the oat dish from before them for a few days at a time, throw 
them a little wheat in the morning and what corn you deem advisable 
just as they are going on to the roost at night, and the result of this 
watchfulness is a good supply of eggs. Ground oats are excellent at all 
times. When the hens are fat give them no grain, but whole oats and 
make them scratch for them. — Practical Farmer. 

There is considerable discussion over the value of corn, and we 
Corn, may also include wheat, as food for poultry. The advocates of 

corn claim that as long as it can be had at a low cost it is the best. 




BEARDED SILVER POLISH COCK. 



POULTRY BOOK. 



53 



of all foods, while others contend tha 1 : it has a tendency to create too 
much fat, and really retards egg production. The matter is one that 
may be discussed from several standpoints. If a hen is laying she neces- 
sarily uses a large proportion of carbonaceous material in producing the 
egg, the yolk requiring quite a large quantity; but if she is not laying 

she is liable to become too fat 
if corn or wheat is fed exclu- 
sively. The fact is that no 
grain is suitable as an exclusive 
food for laying hens. The pro- 
duction of 
eggs de- 
mands a va- 
riety, and 
Scorn is no ex- 
ception to the 
rule. It is the 
best of all 
grains to feed 
in winter be- 
causeitisheat 
producing 
and keeps the 
fowls warm ; 
but it is un- 
suit ab 1 e in 
summer. 
Feedingcorn, 

like everything else, must be done judiciously. If fed to fowls when not 
really required it is expensive because it leads to no results. That it will 
promote egg production when given in connection with other substances 
is well known, and the experienced poultryman can utilize it to the best 
advantage if he will study the requirements of his flock. The opinion 
that corn is very nourishing food for fowls is so universal that no further 
thought is given to the matter. If any one should suggest that corn 
would be easier of digestion if soaked or boiled, he would likely receive 
the answer that corn was nothing hard to digest for birds, which swal- 
lowed stones and other hard substances without detriment. A moment's 
thought, however, will convince that the mill stones and the grist are 
different things, and feeding hard grain, although not exactly like feeding 
the mill stones with pebbles, bears a certain likeness to it. The trouble 
attendant in the preparation of food, if it is to be cooked, may indeed 
seem very disproportionate to the advantage to be derived from such 
treatment, but in reality little need be spent, as before going the rounds 
•of the nests a little hot water may be poured over the grain, a tight cover 
put on the kettle and the whole placed over the stove, when by the time 
your rounds are completed the corn will have become steamed and mellow 
and have lost none of its good qualities. Remember, each hen has a 
certain amount of animal force to be expended every day in some direc- 
tion, and the less she has to give to digesting her food the more she will 
have to be expended in egg producing. The advantages of the warm 
food in winter when much food goes toward producing animal heat to 
-withstand the cold are twofold — from the direct action of the warmth 




PAIR SINGLE COMB WHITE LEGHORNS. 



54 



THE AMERICAN FANCIER'S 




and the slower action of the 
food itself, to say nothing 
of the fact that the content 
produced by nourishing- 
food will result in more 
eggs, for a hen thoroughly 
at home will lay more eggs 
than a discontented one. 
We have performed the ex- 
periment ourselves and 
know that feeding boiled 
corn does pay, and it is as 
the result of experience that 
we offer this plan to our 
friends. — Massachu setts 
Ploughman. 

The value of all 
Bones, foods depends up- 
on their digestibil- 
ity. The green bone, con- 
taining its natural juices, is 
digestible, especially by 
birds, and when in a very 
fine condition, it is also di- 
gested by animals, because 
andalusian hen. its particles are less dense; 

but the dry bone having lost its solvent agent, has become harder, its 

particles re-arranging closer together, and is only slowly digestible, if at 

all. Bear in mind that it is not the amount of food eaten that gives the- 

best results, but the amount digested. Nothing will make a chick grow 

as rapidly as will green 

bone — in fact, the growth 

seems marvelous. There 

are several bone cutters 

now in the market, and 

they are all that is 

claimed for them. The 

object of this is to im- 
press upon all who keep 

poultry the necessity and 

importance of utilizing 

the waste materials. 'Eggs 

are always cash in the 

market and especially in 

winter. Bones are more 

plentiful in winter than 

are some other valuable 

materials. The bone cut- 
ters are labor saving ; 

they permit the use of 

valuable bone, and they 

pay back their cost in 

short time. There are white crested black polish cock. 



s^ft^ 




POULTRY BOOK. 



55 



many things which cannot be explained, but which present themselves as 
facts. Take a bone, fresh from the butcher, go in your hen yard, pound 
the bone with a hammer on a stone, and although you may have fed 
your hens on dry ground bone, and have filled their troughs with grain, 
each will take the risk of a blow on the head with a hammer to secure a 
bit of fresh bone, and they will swallow pieces so large as to occasion 
surprise. The fresh bone serves a special purpose, for it contains the 
materials for the white of the egg, the yolk and the shell, all in a concen- 
trated form, and in a partially soluble condition, while the dry bones will 
remain untouched — that is, as long as fresh bone is supplied! Thus we 
have not only egg food, but also gritfor grinding the grain food in the 
gizzard. The cheapness of bones is another factor to be considered — 
many butchers give them 
away, or will sell them 
for a small sum. But the 
bone cutter is the agent 
that renders them valu- 
able, and converts them 
into the most desirable of 
all foods. With bone and 
cut clover, but very little 
other food will be re- 
quired, and hence there 
is rot only a gain in nu- 
tritious matter, but a 
saving of grain also. — 
Poultry Keeper. 

It is frequently 
Lime, recommended 
that the hens be 
supplied with oyster- 
shells, as a source from 
which to permit the hens 
to obtain the lime that 
forms the shell of an egg. 
This claim has never been 
supported fulty, for it is 
well known that thousands 
of hens are never given buff leghorn pullet. 

anything of the kind, yet they have no difficulty in securing the needed lime. 
The matter depends more upon the food than upon supplying substitutes. 
Grain is deficient in lime and abounds in starch, hence, hens that are fed 
almost wholly upon grain will produce eggs with soft shells at times, but 
if the hens can supply themselves with grass, and have a variety, they 
will secure all the lime desired from the food, and the lime will be in a 
soluble condition. If lime is to be provided in any shape, however, there 
is no better source than bones, which are phosphate of lime, and also 
soluble after being eaten, which is doubtful in the case of oyster-shells. 
Bones and clover will provide hens with all the lime required, while bran, 
linseed-meal and middlings are also excellent in that respect. The 
farmer who is careful to give his hens a variety and keeps them on a 
range, will seldom have his hens lay eggs with soft shells. There is 
plenty of lime in the food. Oyster-shells serve more as gritty matter 




06 



THE AMERICAN FANCIERS 



than as a composition of the eggs, although to a certain extent they may 
partially assist in that respect also, but if fowls are properly fed there 
will be no necessity for feeding lime in any form. When hens lay soft- 
shell eggs, or do not lay well, it is not for want of lime, but generally be- 
cause the hens are too fat, which obstructs the process of egg laying. If 
it is desired to feed lime, the most convenient form is in the shape of 
lime water, which may be used for mixing the soft food. Lime may be 
given, however, in any shape, if it is preferred, to place it before the hens. 
Old mortar (broken), bones, chalk, ground limestone, ground shells, or 
even plaster, may be used, but shells are sufficient. Unless the hens are 
in proper condition and not tob fat, all the lime they may eat will not 
prevent soft>shell eggs, though many persons suppose when hens lay 
soft-shell eggs it is because lime is lacking. — American Farmer. 

Linseed meal is highly nitrogenous, and readily fattens- 
Linseed fleal. While it may be dangerous to poultry if fed too frequently, 
yet it makes an excellent food if properly given. A pounl 
of linseed meal, 
fed fifty hens, 
twice a week, will 
promote in egg 
production and 
health, but if it 
is given more 

frequently it v"^^^^^^^^^^^^" 

may cause bowel 

disease. When 

the fowls are ; 

costive, and the 

hens do net ap-. 

pear brig : t in 

plumage,linseed ~v=__ 

meal is better ^^^^^^^^J^^^^^^^^:^^^^^^^-. '7Z& 

than any medi- 
cine that can be 
given. It is fed muscovv drake. 

mixed with the soft food in the morning, the soft food oeing scalded. In 
every ton of linseed meal there are over one hundred pounds of nitrogen, 
equivalent to five pounds in every one hundred pounds, while cotton-seed 
meal is even richer. It is an excellent substitute for grain, as the meal 
can be given every other day, alternating with bran and ground oats — 
New Hampshire Mirror. 




A. F. Hunter, 
flassachusetts 



Five mornings in the week we feed a mash made up 
of about a third cooked vegetables washed fine, an equal 
amount of boiling water, a heaping teaspoonful of salt 
to a bucketful, a heaping teaspoonful of cayenne pepper 
every other day, alternating with powdered charcoal; 
into this is stirred a mixed meal until the mash is as stiff as a strong arm 
can make it. The mixed meal consists of one part each corn meal, fine 
middlings, bran, ground oats and animal meal. The foundation of the 
mash is the cooked vegetables, which may be refuse potatoes, beets, 
carrots, turnips, onions, and potato, squash and apple parings well 
Feed this mash in troughs large enough for all fowls in the 



cooked. 



POULTRY BOOK. 



57 



pen to get about it at one time. When cold weather approaches, exer- 
cise must be stimulated, and we cover the pen floors throe or four inches 
deep with chopped meadow hay or chipped straw, into which the grain 
is scattered. Whole wheat is the best grain for fowls and whole barley 
is the next best. We make barley the noonday feed five days in the 
week, and wheat the night feed five or six days in the week. Monday we 
feed oats (or barley), wheat, whole corn; Tuesday we feed mash, barley, 
wheat; Wednesday we feed mash, cut bone, wheat; Thursday we feed 
oats, barley, wheat (or corn); Friday we feed mash, barley; Saturday we 
feed mash, cut bone, wheat; Sunday we feed mash, barley, wheat. 
Ground oyster shells are always accessible, and fresh water replenished 
three times a day, (warm in winter) and the water pans carefully rinsed 
<every day completes the table. 



Bafwed 

Plymouth Rock 
Cock. 




BARRED AND WHITE PLYMOUTH ROCK COCKS. 

If you want eggs, you must give such material as 

Michael K. Boyer, makes eggs, and if you want to produce stock for 

market you will have to adopt an entirely different 

riassachusetts. plan. As I raise both eggs and chickens for market, 

I will give' you the bill of fare I adopt. For eggs, 

each morning I make a mash of one-half b ran and the other half of equal 

parts of ground corn and oats and middlings. All the vegetable and 

table scraps I can gather, I cook and add to this ground grain. I scald 

the mixture and work it into a crumbly mess. Once a week I add a 

quart of meal scraps to a pail of the mixture; ground bone is also given 

once a week in the soft feed. I feed the mixture while hot. When we 

have it to spare, I boil skim milk, and scald the ground grain with that. 

Milk is a complete egg food and it pays to give a supply of it to the 



58 



THE AMERICAN FANCIER'S 




LIGHT BRAHMA COCKEREL. 
(25 Years Ago). 



hens. This mash is fed the entire year. 
At noon, especially during the winter, I 
scatter wheat among a lot of litter in the 
scratching pens, which induces the fowls- 
to exercise, which not only keeps them 
in good health, but increases egg pro- 
duction. At night I give them oats,also 
scattered among scratching material. 
During cold weather in the winter, corn 
is given at night. Cut bone, oyster 
shells and scrap grit are constantly be- 
fore the fowls. Fresh water is given 
several times a day. Outside the runs a 
patch of rye is sown in the fall, which 
furnishes excellent green food for the 
hens during good weather in the winter, 
when the snow is off the ground, and in 
spring. In addition to this, rye and cab- 
bage heads are hung in the henhouse to 
allow the fowls to pick them at will. 
This system of feeding gives us a good 
egg supply the entire year, especially in 
winter, when the price of eggs is best. 
The rye feed gives a splendid color to 

the egg yolk, not only making a more attractive colored yolk, but one 

of richer taste. 

Two things I study to do — keep the fowls healthy and 
W. F. Bassler, to mate them especially for eggs. While I like to see 

fine, well-marked birds, I will sacrifice beauty any time 
New York. for a good layer; but as a general thing I do not have to 

do so. Early in the morning I scatter a couple of hand- 
fuls of grain in the chaff, that the hens may commence the day with 
work. An hour or so later I give 
them a hot mash consisting of a quan- 
tity of cut clover boiled in milk or 
water. To this is added cold, boiled 
potatoes chopped up fine, and ground 
grain, consisting of two parts wheat, one 
part oats and one part corn. By putting 
the potatoes and ground grain into the 
kettle of hot clover, the mixture is cooled 
just right to feed. The cooked vegetables 
are given twice a week. About two hours 
before dark they have all the grain they 
will eat up clean. I think very much of the 
clover, and my hens have growing clover 
in summer. About twice a week I feed 
ground meat and bones. For the grain 
food I use a mixture of one bushel of 
wheat, one-half bushel of oats and one- 
half bushel of barley oftener than any 
other. It's not always the same, varying 
according to the season. 




LIGHT BRAHMA PULLET. 
(25 Years Ago). 



POULTRY BOOK. 



59 




IDEAL LIGHT BRAHMA COCK. 



My morning feed for 
Dr. Gillup, twenty-three laying hens 
and thirty-seven chickens 
California, is two quarts of wheat 
bran, in which I mix two 
measures of seed meal and a 
teaspoonful of salt. Pour in boil- 
ing water and mix until all is mois- 
tened thoroughly, but not sloppy — 
rather dry if anything. Now, mind, 
this is the morning feed for old and 
young, fed early and hot. The next 
feed after breakfast is green barley, 
cut up so all eat it readily. For this 
purpose I sowed some very early and 
cut it over, and it springs right up 
again, so we cut the ground over 
three or four times. Then we have a 
later sowed lot to come on after the 
first patch gives o.it. Our young 
chicks are kept in a yard instead of a 
coop. In some, parts pf each yard I 
leave every other evening after the 
chicks and chickens ha/e gone to bed, 
some whole wheat about six inches 
deep, and ke~p this ground quite 
m >ist, so the vvaeat will be quite softened up before the old hen gets to 
scratching in the m >rning. Don't bury this wheat all in a pile, but 
scatter it so they can only get a few kernels at a time. Now, if you have 
fixed this just right and just enough buried wheat, you need not feed 
them again for a whole and sometimes two whole days, except their 
morning mash and the cut green feed two and three times per day. Just 
as it happens I occasionally feed a little cracked wheat and sometimes a 
little corn. Be extra careful to never overfeed. Young chicks just 

hatched I feed for the first two or three 
days on dry bread crumbs. My laying 
hens get a feed of grain at noon and 
another at night, always fed where they 
have to scratch for it — either in litter of 
some kind or on a light piece of ground 
kept forked up loose. I mix cracked corn 
and wheat in about the proportion of 
three sacks of wheat to one of corn. Oc- 
casionally feed Egyptian corn and occa- 
sionally cracked barley. Now count your 
hens and measure out one heaping tea- 
spoonful of grain to each hen for their 
noon and evening feed. I feed the even- 
ing feed of grain at 4 or 4:30 o'clock, then 
just before they go to roost give a good 
feed of the green barley, or green corn 
--T^^^^^^^^^g^' answers the same purpose. Cut up so 

ideallight brahma pullet, they can eat it readily. I cut all my green 




60 



THE AMERICAN FANCIER'S 



feed with my jack-knife. It is very easily done when you know how. 

To make hens lay we must have : First, warm and dry 
Fannie Field, houses for them to roost in; second, alongside each pen 

there must be a shed for them to occupy during bad 
Illinois. weather; third, give corn only at the evening meal during 

cold weather to impart a warmth to the body; fourth, 
bury all grain among chaff, leaves or other litter or throw in scratching 
pens to induce exercise; fifth, mashes made from ground grain, fed 
scalded or dry, to which is added two or three times a week ground meat 
scraps, must be given every morning; sixth, there must be a liberal sup- 
ply of green food, such as cabbage; seventh, fresh water must be given 
daily; eighth, sharp grit and cracked oyster shells must be constantly 
within reach; ninth, there must be perfect cleanliness. Hens don't lay 
when they are lousy. They can't lay when they 'have not the proper 
material with which to make the eggs. They won't lay when cold. A 
lazy hen is a misery to herself. A hen that is continually scratching and 
keeping busy does not mind the cold and in consequence is the one 
which lays the eggs. Hens in crowded quarters breed sickness and sick 
hens are unable to lay. Fowls must be in good condition to yield a profit. 




PAIR PEKIN DUCKS. 

To get the best results from the food, give the warm 
'By the Orange breakfast in the morning, then soon afterward scatter a 

little grain in the litter on the floor; give grain at noon 
J udd Farmer, and once .between noon and supper time. Just before 

the fowls go to roost give them a full supper of grain 
consisting of corn about two-thirds of the time throughout the winter. 
I know that many poultry writers object to the use of corn, but all the 
same whole corn is the very best food which can be given to fowls at 
night during cold weather. By cold weather I mean when the mercury 
is in the neighborhood of zero. Corn is a heat producing grain, and 
v/hen fed whole digests slowly, consequently is just the thing to "stand 



POULTRY BOOK. 



61 



by," and keeps the fowls comfortable through the long, cold nights. 
But don't feed that corn, or any other grain, cold. Warm it thoroughly 
and the hens will feel much more comfortable and thankful than they 
would with their crops full of cold grain. Let them eat all they want, 
for if they have had the scattered grain through the day, and green 
food where they could help themselves, there will not be the slightest 
danger of their eating too much, even of corn, for they will come to their 
supper with empty crops. When they are through eating, remove the 
grain which remains; for in the morning they have their cooked mash. 



Prof. A. Q. Gilbert, 
Otta\ya Experimental Station 



A hot morning ration may be fed 
during the winter composed as follows: 
Bran, three pounds, shorts, three pounds, 
and ground meal two pounds. Clover 
hay steamed and mixed in liberal quan- 
tity, a small quantity of salt and about three handfuls of coarse sand and 
fine ground oyster shells mixed. The whole to be mixed while boiling. 
Boiled potatoes and turnips may be substituted for the clover hay, and 
as a variety in diet is beneficial, at noon feed oats, and for the evening 
feed use whole wheat. Vegetables, such as cabbage, carrots and turnips, 
should be in reach of the fowls always. 

As far as feeding poultry is concerned the most 
Myron S. Perkins, common trouble is a lack of variety in diet. It 

should always be remembered that fowls are omnivor- 
flassachusetts. ous in their habits; their natural food comprises the 

whole three kingdoms into which matter is divided,, 
viz., the animal, vegetable and min- 
eral. If any one or two of these is 
supplied and the third is lacking, the 
ration is unta'anced, and conse- 
quently not ca culated to develop a 
perfectly healthful organism. When 
fowls are confined in houses or yards 
the various grains such as corn, wheat 
and oats, form too large a proportion 
of the bill of fare in many cases. 
Green vegetables and meat should be 
supplied in m ich larger quantities 
than they are ordinarily given. 
Have a cabbage or beet in the fowl 
house at all times, that the fowls may 
help themselves as they wish. 
Ground beef scraps, fresh raw meat 
and finely ground butchers' bone; 
contain much nutriment, and are ex- 
cellent to stimulate egg production 
Then oyster shells must be given to 
furnish lime, and gravel, pounded 
glass and crockery to aid in reducing 
the food. Furthermore, in feeding 
poultry it must be borne in mind 
that the feed is according to the ob- 
ject to be gained. Is it eggs or flesh? ^akk brahma hen. 




62 



THE AMERICAN FANCIER'S 



Are they young or old birds? Different cases require the following of 
totally different methods. For eggs we want such foods as bran, shorts, 
cotton seed, gluten and linseed meals, peas and clover. For the produc- 
tion of flesh feed corn, rye, buckwheat and oily foods. There is no 
definite iron-clad rule to be laid down upon this subject. It is necessary 
to determine what is desired always, and then act accordingly. 

It is absolutely necessary for hens to have meat during 
L. F. Scott, the winter if we-expect a return in eggs. Scraps of meat 

from the market are good, either raw or boiled, and when 
Connecticut, these are not obtainable take a piece of salt pork from the 

barrel and nail it up on the side of the hen house within 
their reach, and see how greedily they will demolish all but the skin. 
When I have an old farrow cow in the fall that is not worth wintering 
and is poor, I have her butchered, cut up and salted, just as if we were 
to eat it; this we boil all winter, a little at a time, and feed it to the hogs 
and hens (it needs no cutting). When I open the hen-house door with a 
pail of this meat, they smell it and will begin to sing, sometimes flying 
upon me to get hold of the meat. But this is only one of the cares for 
hens; they need something green, such as cabbage, boiled potatoes, new 
potatoes and whole apples to pick. I take rowen hay, run it twice 
through the hay cutter, pour boiling water on it, then pour out the water 
for drink, and it will astonish one to see how much of this green hay 
they will eat. Then every year or two I get a barrel of sea shells, keep 
them by the hens all the time, and for gravel, I get a flint stone and burn 
it until it will crumble, and then run it through a bone mill; this 
will make sharp material to grind their food. All these things are for 
them when confined by snow or cold. Then a large dust bath is neces- 
sary, but in open weather let them run out, if not too cold. I never allow 
their combs to be frozen. My hens are every one last summer pullets, 
and they have laid incessantly from October to the present time, March 
15. I say nothing about grain feed, only that green corn as soon 
as it can be shelled will make pullets lay best. 




WHITE WYANDOTTES. 




Feeding is a subject which requires constant thought and care from 
the practical breeder to secure the best results. The conversion of grain 
and other kind of poultry foods into eggs and thence into meat necessi- 
tates a well regulated system of feeding.. Imprudent use of the grain 
foods retards the development of the properties that the eggs yield, and 
weakens the natural condition of the fowl. 

While grain may be considered the natural food of fowls, it has been 
shown-that grass and worms are just as essential. A fowl in the state of 
nature lives under entirely different conditions from one in confinement, 
and is therefore dependent upon the breeder as the master of the latter 
conditions. In its limited space the fowl must consume that which is 
given it. The wild fowl gathers its food, grain by grain, and its searching, 
roving tendency does much to induce good digestion; the bird must work 
for what it finds, so that all its functions are kept vigorous by exercise. 

A fowl in confinement needs a change of diet regularly to keep its 
health, and it is only when in a healthy condition that the egg supply 
will be at its highest. Many suppose that hens should lay merely if fed 
with a single kind of food, without considering the essentials for egg 
production. By a variety of foods the elements that are contained in the 
white, yolk and shell are produced. These are nitrogen, carbon and 
water, with certain proportions of mineral matter. Nitrogen is an ele- 
mentary gas which forms about four-fifths of the atmosphere, the 
remaining fifth being oxygen. Now in food, nitrogen is albumen, fibrine, 
flesh-forming, as the white of an egg. Carbon is oil, fat, starch, sugar, 
etc. — carbonaceous materials. The starch of feeding stuffs is known as 
carbo-hydrate, the hydrate signifying water in acrystaline state. During 
digestion all starch matter is more or less converted into sugar, and form* 
sugar into other forms, including fat, which exists in oil. The mineral 
matter consists of lime, soda, potash, magnesia, sulphur, etc., which is 
found by reducing the food to ash, permitting the nitrogen and carbon 
to escape in a gaseous state, though a portion of the mineral matter is 
sometimes left in the shape of carbonates and phosphates. 

Phosphoric acid unites with minerals and alkalies. When united 
with lime we have phosphate of lime, or bone; when united with soda, 
we have phosphate of soda. When carbonic acid unites with lime the 
result is carbonate of lime, as oyster shells, chalk, marble, limestone, 
eggshell, etc. 

The difference between a bone and an oyster shell in that while both 
have lime as a base, phosphoric acid and carbonic acid form each a sepa- 
rate combination under different conditions. « 



64 



THE AMERICAN FANCIER'S 




WHITE LEGHORN COCK. 



In the composition of the 
egg, which is divided into the 
white, yolk and shell, we find 
that water, fat, albumen, sugar 
and mineral matter are all in 
the white. Let us take a 
hundred parts and divide 
them. The result will be : 
Water, about 84 per cent; al- 
bumen, about 12^ per cent; 
mineral matter, about 1 per 
cent; sugar, etc., about z\ per 
cent. 

Grains or any other quan- 
tity to the number of 100 
parts contain only 16 parts of 
solid matter, but this would 
make 96 grains of solid matter 
for each egg, which contains 
600 grains of white or 75 
grains of albumen. Water to 
the extent of 500 grains is also 
contained in the white: 

The yolk is composed as 
follows, taking 100 parts : 
Water, about 52 per cent; oil 
and tat, about 45 per cent; albuminoids, about 1 per cent; coloring mat- 
ter, about 1 per cent; mineral matter, about 1 per cent. 

The yolk contains 300 grains, more than half of which is water; 
nearly half is fat, and a portion of it is albuminous. Let us put the 
white and the yolk together; we then have, deducting 100 grains for 
shell, 900 grains, thus: Water, 650 grains; albuminoids, 80 grains; oil, 
fat, etc., 135 grains; mineral matter, 9 grains; sugar, coloring matter,etc, 
26 grains. 

About fifty grains of salts of 
lime, or about 20 grains of pure un- 
combined lime, which is calcium 
oxide, and the remainder carbonic 
acid, water in crystalization, etc., 
form the shell. But some of the min- 
eral matter in the white and yolk is 
also lime, or the chick could not be 
produced for lack of bone. It must 
be borne in mind that the mineral 
matter is made up of sulphur, potash, 
magnesia, soda derived from salt, 
phosphate of lime, etc. One must 
know what to put in an egg before it 
is complete, and next how to gel the 
materials for that purpose. 

Having examined the egg and 
found the ingredients/ we should use 
the foods richest in these. The first white leghorn hen. 




POULTRY BOOK. 



65 



thing to be considered is the foods which contain the most lime for the 
shell. White clover hay is the richest in lime, containing in 1,000 pounds 
about 24 pounds of soluble lime. Red clover hay contains about 28 
pounds of lime to the 1,000 pounds. Grain food is the poorest in lime 
substances, containing only about one pound of lime to the 1,000 pounds. 
This is clear evidence of the fact that hens lay soft shelled eggs when fed 
regularly on grain diet. Tops of turnips, beets and carrots contain a 
liberal amount of lime. 

Avoid too much carbonaceous matter. The birds should be caused 
to exercise, as the carbon is thus converted into heat and given off from 
the body; quick breathing throws off the carbonic acid gas, and a portion 
of the carbon is used to provide warmth for the body. 

In feeding endeavor to equalize the food and provide the fowls with 
foods in proportion for the object desired. The foods that are- intended 
for fattening purposes should never be given to laying stock; flesh form- 
ing, heat producing foods and foods rich in mineral matter, should be 
balanced to produce the results desired, and should not be fed indiscrimi- 
nately. The table appended, is of value for reference, careful study of it 
will add materially in feeding for desired results: 



Reference Table. 



Green 
Foods. 



Grains 

and 

Seeds. 



Dry 

Grass 
Foods. 



Root 
Crops. 



Beet leaves 

Cabbage 

Clover, red , 

Clover, white. 

Green rye 

Green oats , 

Timothy , 

Turnip leaves. 
Cotton seed meal. 
Linseed meal. 

Beans 

Peas 

Middlings 

Bran 

Buckwheat 

Barley 

Corn 

Oats 

Wheat 

vRye 

I Red clover hay.. 
J Meadow hay. . . .» 

J Timothy 

[ Salt marsh hay.. 
( Carrots 

Parsnips 

Potatoes 

Turnips 

(^ Sweet potatoes. . . 







Dry 


Mineral 


Flesh. 


Heat. 


Matter. 


Matter . 


2 . 2 


5-0 


IO. 7 


2 . I 


2-5 


7.8 


14. 


3 


1.4 


3-6 


9.0 


19 


8 


i-5 


4.0 


8.9 


19 


8 


i-5 


3-3 


II .O 


24 





1.8 


2.4 


7.6 


18 


2 


3- 1 


2 . 7 


15- I 


3 1 





2. 1 


2 . 1 


5-6 


11 


6 


2.3 


41 . 2 


32.0 


80 




7-i 


28.1 


42.3 


78 




6.4 


2 5-5 


46.5 


86 




3-2 


22 .4 


54-5 


86 




2.7 


18.0 


59-i 


87 




2.6 


14..S 


59-6 


87 




6.0 


1 1 . 2 


64-3 


88 




2.9 


10.6 


65-7 


86 




2 .6 


10.4 


72.6 


89 




1.9 


12.9 


59-8 


87 




3- 1 


n-3 


69.6 


86 




1.8 


11. 4 


67.8 


35 




1.8 


11 .0 


35-° 


83 


3 


1-5 


7-3 


45-2 


85 


7 


6.0 


6.2 


44-7 


85 


7 


2. 1 


6.1 


41 .6 


89 


•3 


7-b 


1 .0 


9-3 


12 


•9 


0.9 


1.6 


8.2 


1 1 


•7 


0.7 


1.8 


20.6 


24 


. 2 


1 .0 


1 .0 


5-8 


8 


•9 


0.8 


0.9 


26.3 


3° 


•3 


1 .0 



66 



THE AMERICAN FANCIER'S 




POULTRY BOOK 



67 




N THE construction of the poultry 
house be economical; avoid lavish dis- 
play and ornamentation, and use 
'methods that will be of advantage to 
the health and comfort of the fowls. 

The house should be plain, substantial, 
free from dampness and draughts. Sun- 
shine should be provided for by windows 
in the" southern exposure; light and sunshine are 
tonics to-the fowls and will prove beneficial. Lack 
of sunshine is the cause of many diseases to which poultry 
are subject, and many cases of colds, catarrh, rheumatic 
affections and diarrhoeas are traceable to dark houses. 
During warm weather provide ample shade in the runs for shelter. 
Trees and bushes are natural shade, but when trees are not accessible, 
small sheds may be attached to the houses or large boxes scattered pro- 
miscuously will give shade and shelter from the storms. Poultry like 
fresh air, out-door exercise, and shady nooks to scratch in; it is akin to 
their nature and the provision of shade and out-door shelter will enable 
them to enjoy these things to their own satisfaction and benefit. 

Ventilation is needed. That is, it should be provided in a way to be 
of service to the fowls, and not as some use it. Poor ventilation, or 
too much ventilation, has caused many deaths. Avoid the 
use of ventilators which cause a draught on the bird while on the 
roost. If ventilation must be used, then a pipe at the end of the house 
farthest from the roosting place is best. This pipe should be about 12 
inches from the floor and should have an exit in the roof. Do not use 
overhead ventilation of windows at the sides of the house as a means for 
providing fresh air; these methods will cause draughts and cannot fail 
to play havoc among the flock. 

A good method for providing ventilation, and it is perhaps the safest 
and best, is to build the house to accommodate only the numb^of fowls 
to be kept without crowding. If the house is well lighted it will need no 
other ventilation than is naturally provided. Build a house to suit the 
flock, or keep a flock to suit the house. No other ventilation will then 
be needed other than the pure air which is in the house. 

Build the house in a dry, well drained location, free from dampness. 
Have the floors raised from the ground and cover them with dry earth 
or sand. Keep clean and have everything in a neat, trim state. Do not 
be negligent in the care of the house. Be active and watchful and atten- 
tive to duty. 

The house is large enough for about 25 hens. It is 

A Cheap House, 16 feet long and 13 feet wide; 11 feet high in front and 

six in the back. The roosts are in the northeast corner, 



'68 



THE AMERICAN FANCIER'S 




CHEAP HOUSE. 



placed over a platform, which is six 
feet long and three feet wide. The 
platform is placed on 2x4 poles in 
front, which are sharpened and 
driven into the ground so as to be 34 
inches high. 

This leaves room in the west end 
to set a barrel under to scrape the 
droppings into. The roosts are set 
about eight inches from the edges of 
the platform, and there are two run- 
ning lengthwise, which gives room 
for 25 hens. The north and east edge of the platform is nailed into 
cleats. The roosts are 16 inches high. The nests are built by laying a 
Ibox eight feet long on stones near the ground, the box being divided 
•into four compartments each 12 inches deep. The box lays on the side, 
and there is a narrow board nailed across the front near the ground, and 
•has doors of laths to fill space above. This is for hens with chicks. The 
chicks can run out into the south room, which is four feet wide and eight 
;feet'4ong. Above this box (the top to serve for bottom of one row of 
•nests) is built a double row of nests, six on each side, with a sliding par- 
tition between each nest. There is a standard set up at centre of each 
■ end of box; across the top of these is a piece of 2x4 timber nailed the 
entire length of the box. Above this to the floor overhead there is a 
-wire partition. On each side of the 2x4 timber there is a narrow board 
■nailed on to fasten the hinges of covers. 
! In front of the nest there is a board 12 



tfOAD INTO YARD 

w/w0Ow 




inches wide cut so that the hens can 
enter' the nests. The covers of the 
nests are half-inch boards, which are 
.put on slanting, resting on the edge of 
the board in front, so there is no chance 
'for the hens to roost on and foul the 
•nests. 

The feed box is six feet long, nine 
inches high in front, and fourteen inches 
tback, with slanting top like the nests, 
with cover four inches wide on hinges. 
There are slats both in front and back, 
so the hens can eat from either side. ground plan. 

This box set about half its width under the north side of the nests, so 
there is room for the hens on both sides. 

This house is designed to accommodate about thirty 
'A Double House, fowls, but can be made on the same plan to any size 
required by the builder. The loft is an addition 
which will meet the requirements of all who wish to keep pigeons to a 
•good advantage without occupying the ground space of the fowls. This 
•addition can be built on any shed or small lot, and the lower story can 
Ifoe utilized in many ways to suit the builder, if he does not intend to keep 
'fowls. The plans may be varied in many ways, but for a combined 
poultry house and pigeon loft, every precaution has been taken to make it 
^.complete in all particulars. 



POULTRY BOOK. 




The size of the ground plans are 
10x12 feet for the building, and the 
flight is 5x10 feet. This makes 10x17 
feet from out to out; the height is 
14 feet to the square, and five fee.t 
more to the highest point. The ceil- 
ing in the poultry house is seven feet 
high. The foundation is laid upon 
cedar posts, four and a half feet long 
with one foot above the surface. 
The frame work is of 4x4 stuff en- 
tirely, the braces of 2x3 scantlings; 
the joists are of 2x6. The frame 
work also is of 2x3 scantlings, with 
a base board 12 inches around 
the three sides. The entire building 
is of stuff in the rough, with all the 

W 



A DOUBLE HOUSE. 



joints and cracks covered with three 
inch strips. There are five half win- 
dows, and two doors, the sash and 





GROUND PLAN OF POULTRY HOUSE. 



all doors open on the outside. Th« 
shingled roof and flagstaff complete 
the ornamentation of the exterior,ex- 
cept the flight, which is covered with 
one inch mesh. 



GROUND PLAN OF PIGEON LOFT. 

A substantial house 
House for for laying hens is 

shown in Figure. In 
Laying Hens, early spring, chilly 

days and nights re- 
tard the inclination of the hens to 
lay as steadily as they will in warm, 
nice quarters. This building is one 
which should suit the farmer, and 
the cost is much less than a more 
elaborate house. This building is 50 
feet long, 21 feet wide, 10 feet high 
in its lowest point, and 8 feet where 
sash is shown. The pens are 9x10 




NESTS FOR PIGEON LOFT. 



70 



THE AMERICAN FANCIERS 



feet with nests for the layers on either side of the hallway, which extends 
the entire length of the building, each pen being connected by a door 
with the hall. This house can easily accommodate ioo hens, but it 
would be better to put in a less number and allow them ample space. 
The floor is raised three inches from the ground to shut out dampness, 
'and the dry earth and coarse sand are the only covering it has. The 
building is provided with a stove to keep it free from dampness. This is 
also used to heat the food prepared in a caldron or boiler before feeding 
the same to the flock in the morning. A stove is a great convenience 
where a large number of fowls are kept. The ventilators above the 
windows are opened for one hour in the middle of the day and are closed 
again to keep out the cold. In the ground plan. P are the pens; N are 
the nests. 




INTERIOR OF DOUBLE HOUSE. 

This building shows a structure somewhat different in 
its arrangement from a great many buildings for poul- 
try. It is practically three separate buildings in one. 
The first is entirely for hens; that is, nothing but nest- 
ing places are in this part. It is 30 feet long by 10 feet 
wide, and seven feet high, making ample accommodations for from 40 to 



Well Arranged 
House. 



POULTRY BOOK. 



71 



60 hens. Opening from the yard permit them the freedom of the yard 
when they desire to go out into it. The second part of the structure is 
given entirely to feeding quarters and roosting places. The entrance 
from the roosting rooms from the laying quarters is shown in Figure, 
the ground plan indicated by the letter E. This enables you to divide 
your flock at night, avoiding too much crowding on the roosts, and the 
doors leading to each roosting section can be thrown open, and they can 
either pass through there or go directly from the laying house through 
the door at the right end of the laying quarters. The doors are indicated 
by letter D, the roosts by R, and in the feeding quarters the feed bin 
work bench occupy a part of the room. 




HOUSE FOR LAYING HENS 

_ The building is 30 feet long by 18 feet wide bv 8 feet high. A 
stairs or ladder lead up to a large room in which pigeons may be kept. 
Two windows on the front give light to the lower floor, and the mansard 
cupola on the roof afford light to the upper room. The last building, 
is arranged for incubators, I 
and the brooders as well as 
the heater to cook feed, and 
keep the place warm in cold 
weather. This part is convenient 
and necessary and should always 
occupy a separate part of the 
poultry house. This section is 
just 15 by 18 feet, and is 7 feet 
high, with one window and two 
doors, one leading to the feeding 
quarters, and the others to the 
outside. 



JZl 



mil 



F£ED BINS 



TTTT 
N 



1 1 1 1 1 1 mi 1 1 1 1 1 1 1 1 1 1 1 1 n 



U 



A/ 



e e e £ e 

GROUND PLAN OF WELL ARRANGED HOUSE. 



TO 



THE AMERICAN FANCIER'S 



«• 

v -^ 




WELL ARRANGED HOUSE. 

Although there are many buildings that can be made suit- 
A Roomy able for keeping a flock of fowls, yet some prefer to see a plan 

or two, in order that a proper selection as regards arrange- 
tlouse. ments be afforded when they contemplate building a house 

for their flocks. A house that is roomy and comfortable in 
winter weather should be just as comfortable in summer. They do not 
require so much shelter then as in wiqter; very often they prefer to roost 
outside on trees and fences where freedom from bad odors, often found 
in poultry building, is avoided, and they are none the worse for it, becom- 
ing hardier and more able to withstand the winter when it comes. Many 
farmers through the northern states give very little care to their fowls 
in the warm weather; they seem to do well, costing comparatively noth- 
ing to feed them, all being profitable to their owners. 




A ROOMY HOUSE. 



POULTRY BOOK. 



The illustration shows a very cosy laying house to accommodate 
from i'oo to 200 hens. It is built plainly, consequently cheaply, afford- 
ing, however, as comfortable quarters as houses costing far more. It is 
90 feet long, 44 feet wide, and 15 feet high. This is a good size and suit- 
able for a flock of layers, yet you may change the proportions to suit 
your own ideas to accommodate just the number of fowls you desire to 
keep about your place 

The ground plan shows the interior arrangements. A hallway sepa- 
rates the four large pens, each of which is 35x20 feet. The letter D in- 
dicates all doors in and about the building, N the nest boxes, which will 
be noticed have been amply supplied in each pen. The nests are fastened 
in sets of three by hooks, and can be removed quickly and cleaned with- 
out any trouble. R, the roots, each pen being well supplied with low 

£ _t comfortable roots. D B,the dust box; 

F B is the feed bin; A, a heater; 
H does the work of cooking as well 
as heating. A work bench, W B, 
affords facilities for doing odd job of 
repairing, which is so often needed 
in such buildings. This main room 
is, or should be connected with all 
poultry houses for the convenience of 
the person who looks after the flock. 
This house is eight feet high in front and, six feet 
A Good House, high in the rear. It is 8x12 feet and the roof is 
covered with tar paper. The first floor is of boards, 
covered with leaves or cut straw. The nests are in the rear, a box being 
prepared for that purpose, so as to allow the hens all the floor room 
possible. The small step or board shown at the right, allows the hens 
to ascend to the second floor for roosting, a trap door being placed in the 
second floor to allow them access. This is closed at night. The door 
for the upper room, with steps is shown at the left. The entrances to the 
nests are plainly seen at the rear of the house, to the left. 

The rear view shows the 
nest boxes and the entrances 
to them. This arrangement 
permits the collection of eggs 
without entering the house*, 
On the upper floor is shown a 
drawer, under the roosts; the 
droppings fall from the roost 
into this drawer and are re- 



|||ll/r « 






* sillll 

N. 


Irs 

_ 

»w 

> .. 


111 mini 11 






1 l-l 1 1 1 1 1 1 0. 




D |,l 1 1 1 1 1 1 1 1 1 1 




ITTTnTTTo. 


Illli/? N 




- 


1 Mllll 



GROUND PLAN. 




F/&. J, 



A GOOD HOUSE. 

moved by emptying- the 
drawer, which can be taken 
out without entering the 
building. 

This plan necessitates 
going into the upper apart- 
ment but very little, and the 




f/G. 2. 



74 



THE AMERICAN FANCIER'S 



!°T, r - u°° r aff ° rds ample Shelter from storms an d allows plenty of air 
and light to enter the building. The upper floor is three feet from the 
ground, and is simply a roosting place, the hens occupying the lower 
floor during the day, 



Dark Brahma Cock,. 




Ijght Brahma Qoct(. 

LIGHT AND DARK BRAHMA COCK. 



POULTRY BOOK. 



75 




PING 

l\W THE i 



THE attention of the poultry- 
man has for ,some time been 
directed to the methods of keep- 
ing, or preserving eggs. By so doing he in- 
creases his income, and realizes a winter price for 
summer eggs. In summer when eggs are cheap 
pays to market them; this is the time when eggs 
packed for higher prices. As an adjunct to in- 
dividual yards it can be made to pay well, but as a business 
of its own it is rather risky for many reasons. It is not because of the 
impossibility of preserving eggs in prime condition for several months, 
as it is not very difficult to do. Many families store eggs every fall 
for winter use, some by packing them in dry salt or in ashes, while 
others preserve them in lime water. 

While it may be possible for a family it may be impossible for a v 
merchant who buys eggs for the purpose of storing them. When the 
eggs are stored by the farmer's wife, she uses only those that are strictly 
fresh, discarding any that are the least suspicious, but when eggs 
are gathered from every source, it is impossible for the receiver to deter- 
mine their quality. The first consideration in the matter of preserving 
eggs is the quality of them. As ar farm industry it can be properly done 
under the best conditions and opens up a paying field to those who give 
it their attention. The rules to be observed for preserving eggs are : 
i. Use infertile eggs; 2. Keep them in a cool place; 3. Turn them twice 
a week. 

Eggs laid by .hens not in company with males will keep 
three times as long as those laid by hens when with the males. Infertile 
eggs left in an incubator at a temperature of 103 degrees at 
the end of three weeks were almost as fresh as when put in, while 
the fertile eggs were rotten in less than ten days. If eggs are in- 
tended to be preserved, the males should be removed from the pens. 
Eggs keep best in a cool place, and the temperature should be between 
40 and 60 degrees. If exposed to too low a temperature they will freeze 
and crack open. They should be turned over twice a week to prevent 
the yolks adhering to the shells. 

The following processes for preserving eggs afford a valuable collec- 
tion foi the reader, and each method is given, with the authority attached, 
as a warrant of its reliability and practical use: 

Take a common starch box with a sliding lid. Put the 

The Sulphur eggs in the box and upon an oyster shell or other suitable 

substance, place a teaspoonful of sulphur. Set fire to the 

Process. sulphur, and when the fumes begin to rise briskly shut up 

the lid, make the box tight, and do not disturb it for half 

an hour. Then take out the eggs, pack in oats, and the job is done. If 

the oats or packing material be subjected to the same process it will be 



78 



THE AMERICAN FANCIER'S 



all the better. If a barrel full is to be preserved, place the eggs in a 
tight barrel two-thirds full, with no packing whatever. Fire a pound of 
sulphur upon a suitable utensil, on top of the eggs in the vacant space 
over them, shut up tightly, let stand an hour, and then take out the eggs. 
As the gas is much heavier than the air it will sink to the bottom, or, 
rather, fill up the barrel with the fumes. In another barrel or box place 
some oats, and treat in the same way. Now pack the eggs in the oats, 
head up the barrel, and turn the barrel every day to prevent falling of 
the yolks, using each end alternately, and they will keep a year, or, ac- 
cording to the efficiency of the operation, a shorter or even a longer time. 

Take 24 gallons of water, put it in 12 pounds of unslaked 
The Havana lime and four pounds of salt. Stir it well several times a 
day, and then let it stand and settie until perfectly clear. 
Process, Then draw off 20 gallons of the clear lime and salt water. 
By putting a spigot in the barrel about four inches from 
the bottom you can draw off the clear water and leave the sediment. 
Then take five ounces of baking soda, 
five ounces of cream of tartar, five 
ounces of saltpetre, five ounces of 
borax and one ounce of alum; pul- 
verize these, mix and dissolve in a 
gallon of boiling water,which should 
be poured into the 20 gallons of 
lime water. This will fill a whisky 
barrel about half full, and a barrel 
holds about 150 dozen eggs. Let 
the water stand about one inch 
above the eggs. Cover with old 
cloth, and put a bucket of sediment 
over it. Do not let the cloth hang- 
over the barrel. After being in the 
liquid 30 days the eggs may be 
taken out, packed in boxes and 
shipped. Do not use the same 
pickle more than once. You need 
not wait to get the barrel full, but 
may place the eggs in the pickle at 
any time. As the water evaporates 
add more, as the eggs must always 
be covered with the liquid. It does 
not hurt the eggs to remain in the 
pickle. It is claimed that this pro- 
cess will keep them a year. BUFF PLYM outh rock cock. 

Having filled a keg or barrel with fresh eggs, 
The Scientific cover the eggs with cold . salicylic water. The eggs 

must be kept down by a few small boards floating 
American Process, in the water, and the whole should be covered with 

a cloth to keep out the dust. If set in a cool place 
the eggs so packed will keep fresh for months, but they must be used as 
soon as they are taken from the brine. To make the salicylic solution, 
dissolve salicylic acid, which costs about three dollars a pound, in boil- 
ing water, about one teaspoonful to the gallon. It is not necessary to 
boil all the water as the - acid will dissolve in a less quantity, and the rest. 




POULTRY BOOK. 



77 



The Boston 
Globe Process. 




may be added to the solution cold. The solution of brine should at no 
time come in contact with metal. In a clean airy cellar one brine is 
sufficient for three months or more, otherwise it should be renewed 
oftener. For that purpose the kegs, etc., should have a wooden spigot 
to draw off the liquid, and replenish the vessel. Salicylic acid is perfectly 
harmless, and yet is one of the best and certainly the most pleasant dis- 
infectants in existence, with no color nor taste. 

An Illinois cor- 
respondent writes : 
Last summer I was 
induced to try pack- 
ing down eggs for 

winter use. I had in seasons previous 

limed them, but a limed egg is not 

-altogether to my taste. Last sum- 
mer I took sweet, clean kegs; set them 

in a cool, dry place, with a barrel of 

powdered dry earth near at hand. In 

the kegs I placed a layer of this earth, 

then a 1 lyer of eggs, small ends down, 

then another layer of earth, and soon 

until the keg was filled. These eggs 

were quite good six months after 

packing. By placing the small end 

down die yolk is prevented from silver spangled Hamburg hen. 

dropping down on the end and settling on the shell, while the dry fine 

earth keeps them from the air. I suppose ashes, bran or any other fine, 

dry substance is as good as the baked earth, but I write only of what I 

have actually experimented with. 

To keep eggs the "year round" take one pint of salt 

The Poultry and one quart of fresh lime, and slake with hot water. 

When slaked add sufficient water to make four gallons. 

Yard Process. When well settled pour off the liquid gently into a stone 

jar. Then with a dish place the eggs in it, tipping the 

dish after.it fills with the liquid, so that the eggs will roll out without 

cracking the shell, for if the shell is cracked the eggs will spoil. Put the 

eggs in whenever you have them fresh. Keep them covered and in a 

•cool place and they will keep well for one year. 

The plan of a French chemist for preserving eggs is 
The French as follows: While quite fresh they are gently struck 

against each other to see if they are "soTmd;" next 
Farmer Process, they are placed in a kind of earthen pitcher, having a 

very narrow bottom. When the vessel is full, a solu- 
tion of a quarter of an ounce of quicklime to one quart of water is 
poured in. The lime water permeates the shell till it reaches the first 
membrane, rendering the latter impervious. The pitchers are then 
placed in the cellar, from which all light is excluded, but a uniform tem- 
perature of from 44 to 46 degrees is maintained. In the course of a few 
days a pellicle forms on the top of each pitcher c (carbonate of lime) and 
this must never be broken till the moment for withdrawing the eggs. 
This process enables the eggs to be kept fresh for six to eight months, 
and not more than five eggs in a thousand prove objectionable. 



78 



THE AMERICAN FANCIER'S 



The keeping of eggs being almost wholly a question 
Prairie Farmer of temperature and the exclusion of air from them, it 

follows that that which will do both in the cheapest and 
Process. most effectual way, will be the best. Hence eggs are 

kept in very great numbers by cold storage — that is, by 
providing a steady low temperature of about 35 degrees. But this is 
expensive. When, however, the temperature can be kept down to 75 
degrees, and below, if eggs are packed in some dry, clean subtance which 
will exclude the air, they may be kept in a comparatively fresh state for 
months. This may be done in the following way: Provide clean, dry 
packages, not exceeding in capacity the quarter or third of a barrel, and 
a sufficiency of common, finely ground land plaster, such as is used for 
agricultural purposes. Commence by putting a layer of the plaster two 
inches deep on the bottom of the package, and into this set the eggs 
small end down, so that each egg will be separated from the other. 
When the strata of eggs is complete add more plaster, then another 
strata of eggs, then more plaster and so on until the package is full. If 
the work is done carefully, all the eggs are sound when packed, and each 
egg is separated from the other, and the temperature is not allowed to 
get over 75 degrees the result in every case will be satisfactory. 




YOKOHAMA FOWLS. 

Melt one part of white wax to two parts of sperma- 

The Birmingham ceti, boil and mix thoroughly; or two parts clarified 

suet to one of wax and two of spermaceti. Take 

Process. newly laid eggs, rub with antiseptic salt or fine rich 

starch. ; Wrap each egg in fine tissue paper, putting 

the broad end down, screw the paper tightly at the top, leaving an inch 

to hold it by. Dip each egg rapidly into the fat heated to 100 degrees. 

Withdraw and leave to cool. Pack broad end downward in white sand 

or sawdust. 



POULTRY BOOK. 



The way I put up eggs is this: I take a new box that 

Mrs. Moore's will hold 20 dozen and put a thick layer of coarse salt on 

the bottom of the box; then every day as I gather in eggs 

Process, fresh from the nests, I take clean, sweet lard and grease 

each egg carefully all over, and then set it in the salt with 

the small end of the egg down, until I have a layer of eggs set on end, 

and then I take salt and put over the layer of eggs, being careful to fill 

in between each layer of eggs solid, so there will be no danger of them 

becoming displaced when the box is turned. Keep on in this manner, 

alternate layers of greased eggs and salt, until the box is filled, taking 

care to put a thick layer of salt on top next to the cover of the box, then 

nailing on the cover tightly. 




IDEAL PROFILE OP RED PILE GAME COCK. 
(Standard Profile for Exhibition Games). 



80 



THE AMERICAN FANCIER'S 




POULTRY BOOK. 



81 




This branch of the poultry business has becomegWell established, not 
only with the few who at first held the mystery, but it is universally 
recognized as an important factor of the poultry industry. 

A capon is neither a hen nor a rooster, and is nothing more or less 
than a capon. The capon is to the cock what the steer is to the bull, the 
barrow to the boar, the wether to the ram. They grow larger than 
cocks, can be kept at less cost, and produce more meat for the food con- 
sumed than other fowls. Their flesh is delicious, and they are considered 
a delicacy in the markets, bringing double the price the year around of 
any other birds. 

There are many advantages attached to caponizing which commend 
themselves to the poultryman. When poultry is kept for a profit, and 
we believe all fowls should be so kept, it behooves the keeper to be alert 
to every advantage which may increase the revenue from his yards. The 
farmer sees more weight in the steer than in the bull, and in the same 
proportion this applies to the cock and the capon. 

The art of caponizing has in a measure solved the question of caring 
for the cockerels. There is a tendency invariably for the males to pre- 
dominate in every brood hatched, and the practical poultryman knows 
the trouble and inconvenience of raising the usual number of cockerels 
hatched each spring They are continually chasing about the yard 
fighting, worrying the hens and pullets, and are in general a hindrance 
to the business. A cockerel is a ravenous eater, loses flesh almost as 
rapidly as gained, and, in fact, is a loss to the yard in the end. 

By caponizing these ills are averted; he becomes very quiet and 



docile, spending most 
of his time in quiet 
and contentment. 
His entire nature is 
changed; he assumes 
the characteristics of 
a hen, never quarrel- 
ing, and he may be 
confined with profit 




to a small space. 
This change of na- 
ture, and his quiet 
disposition causes 
him to increase rap- 
idly in weight, and 
his flesh becomes 
juicy and tender, ri- 
valing: in flavor and 



SET OF INSTRUMENTS. 

delicacy that of a spring broiler. Instead of carrying to the market a 
poor and fleshless cockerel, you supplant it with a bird that equals 
turkey in size and weight, while the cost of raising the capon is even 
less. 



82 



THE AMERICAN FANCIER'S 



The small breeds such as Leghorns, Hamburgs, 
Breeds for Capons. Bantams and common fowls should not be capon- 
ized as the gain in weight in these would barely- 
pay for the trouble. Large size birds with full, round breasts are the 
class that make the best capons. Always use such birds as the Brahmas, 
Cochins, Plymouth Rocks, Javas and Langshans. A fine capon is pro- 
duced by a colored Dorking cock and a Brahma or Cochin hen; an 
Indian Game male on Langshan hens, or an Indian Game male on Dork- 
ing hens. The best breeds to select males from are colored Dorkings, 
Indian Games, Grev Dorkings, Houdans and Langshans. The hen may 
be from the Brahmas, Cochins or Plymouth Rocks. These give size and 
hardiness. 

Hatch your cockerels early in the spring so that 
Time to Caponize. they may be cut before the hot weather begins; this 
is an advantage, yet good results may be had at any 
time duringr the year. The months usually taken for caponizing are 
June, July, August; September and October; at these times the young 
chicks from the spring hatches have arrived at the proper age and weight, 
and this affords ample time for marketing during January, February, 
March, April and May. Cockerels may be caponized when eight weeks 
old; the sooner the better. Remember the capon's comb does not grow 
like that of a cock, but shrivels away after the operation; its sickle 
feathers are not carried upright, and in appearance it is more like a hen. 
Cockerels should be caponized as soon as their combs begin to grow, as 
birds with combs will not sell so readily in the markets, and are likely to 
be taken for fowls. 

Before explaining the operation it would be well to 
study the instruments now in use for that purpose. 
They are as follows: No. i. Improved capon spreader, 
the best ever used for the purpose and very simple. 
No. 2. Old fashioned capon spreader, recommended by 
.some who know 
little about the 
work. This is 
apt to fly out 
when working. 
We do not ad- 
vise its use. No 

„ . NO. I. 

3. Spring cup 

capon forceps. No. 4. Improved Chinese spoon and 
hook. No. 5. Steel wire capon canula. It is used 
NOi 2 - by catching the 

first and second fingers on the plate b b 
and pressing the thumb on a, the wire 
coming forth in the loop c ready for re- 
ceiving or slipping over the parts, and 
on removing the thumb it will return to 
its first position, holding the spermatic No - * 

cord firmly between the wire and the 

. end of the canula. No. 6. Old style 

Chinese whalebone spreader, which 
mo „, has been in use in China for many 

centuries. No. 7. Chinese capon spoon and hook. No. 8. Chinese horse- 



Instruments 
for Caponizing. 






POULTRY BOOK. 



hair canula. No. 9. Horsehair canula, improved. It is recessed out at 
the end just enough to allow the horsehair to fit the groove, freely 




coming out against the abutment, 
the horsehair or wire being ready to 
be pushed forward after each opera- 
tion. No. 10. This cut shows the method of holding the bird during 



NO. 6. 



NO. 7. 



the operation. No. 11. This shows the arrangement of the staples 




NO. Q. 

for holding the bird. It also shows* 

how a good caponizing board can be 

made by using improved staple A to 

slide over the bird's wings. The bar 

crossing the middle enables you to use the upper part as a handle. 

One point is 

longer than 

the other, to 

make its in- 

trod uc t ion 

, NO. 12. 

into the 

board easier. With seven holes in the board 
it will take any size bird. B is a strap loop, 
with a pin across the top to prevent the strap 
from falling through the board when in use 
.At the other end of the strap is a weight C for keeping the feet down 






No. 12. Steel wire caponizing canula. This has been used for a long 



NO. .15. 



84 



THE AMERICAN FANCIER'S 



time. No. 13. Capon spreader. This also has been in use for quite a 
while. No. 14. Capon forceps. In use for some years. No. 15. Cords- 
and hooks. No. 16. Capon knife and forceps combined. 

Caponizing is easily learned and successfully prac- 
How to Caponize. ticed by beginners by following directions, but more 
quickly and satisfactorily by witnessing the opera- 
tion. Birds apparently suffer but little pain from the operation, and the 
per cent of loss is quite small. The only birds that die under the opera- 
tion, as a rule, are those having developed combs. The old Chinese 
tools, when their use is understood, are very satisfactory. To avoid mak- 
ing slips in caponizing requires care and experience on the part of the 
operator. He must have a good chance to work, with plenty of sunlight 
and the chickens well emptied of food. Chicks that weigh one or two 
pounds are the best. Keep them from food 30 hours before you begin. 
Never try to caponize # chick with full intestines, as it takes more time, 
and the chances of success are not nearly so good. 

Supposing now that you have your chicks well emptied of food and 
plenty of sunlight; next take a flour barrel with the head uppermost, 

then take two strings with a slip 
noose at each end, fasten a half 
brick to the other end of each 
string, tie one end around the 
chicken's legs and drop the brick 
A over the other side of the barrel. 
Tie the other string around the 
wings close to the back of the bird, 
then drop the other brick over the 
other side of the barrel, as shown in 
fig. 17. Fig. 17. 

You now have your chicken on its left side ready for the operation. 
Pick all the feathers from over the last rib to the hip bone, then wet the 
feathers around the spot with ice 
water. This chills the part, thus pre- 
venting undue pain, and keeps all 
stray feathers out of the way. Now 
put your forefinger on the hip bone 
across the flank to the first rib, then 
introduce the knife between the two 
first ribs, as shown in Fig. 18, and cut 
down and forward to the end of the 



ribs, then turn the knife and cut be- 
tween these ribs to near the backbone, 
put in the spreaders and open the ribs. 
See Fig. 19. Take the spreader be- 
tween the thumb and first finger, 
press it until the two ends come to- 
§11 gether. Then insert the hooked ends 
in the incision, making sure to have 
=■ the hooks between the ribs. Hold the 
spreader in position with the left hand. 






FIG. 19. 



POULTRY BOOK. 



85 




Take up the knife again. See Fig. 20. Increase the opening by cutting 
toward the backbone, and forward on the line between the ribs, until I 
is large enough to admit the free 
passage of the scoop twister. Care 
must be taken not to go too near 
the backbone, and always cut on a 
line witn the veins instead of cross- 
ing them. See Fig 21. With the 
hoop end tear open the thin skin 
until you have the right testicle well 
in view, and plenty large enough to 
press the scoop twister through. 
This hoop must be used with care, 
or you may puncture an artery or 

the bowels. Take the probe in your left hand. With the ring handle 
push the bowels aside, and just below you will see the left testicle. In- 
troduce the scoop twister with the 
right hand. See Fig. 22. Catch the 
lower or left testicle endways in the 
scoop. Then begin to twist the 
testicle off. Now remove the right 
or upper testicle the same as the 
left. The left testicle should always 
be taken out first as it is the hardest 
to remove. If the bird be all right 
after the operation it will generally 
FIG - 2I - have a passage. 

There is no difference in the food given them and other fowls after 
the first few days. They are, of course, without food from 24 to 26 hours 
before being operated upon, and are quite hungry. They should, how- 
ever, be fed very 




sparingly for the 
first day or two, 
on cornmeal with 
a little salt in it. 
After that they 
can be given more. 
After the first week 
give them plent)r 
of food ; you will 
find them very 




ravenous for a 
month or two, 
then they gradu- 
ally ease up and 
eat much less. 
When they are 
Iplfk confined give 
Wii^Se=~ bone-meal, broken 
* shell, etc. Give 
plenty of fresh 
water. 



FIG. 22. 

Fig. 23 show's a capon dressed for the market. It will be noticed 
that the spurs are not developed as in the case of the cockerel shown in 
Fig. 24. The comb and wattles are also undeveloped, while the plumage 
is very brilliant. It will also be noticed that the head of the capon does 
not look like the head of either a hen or a rooster. The cockerel shown 
in Fig. 24 is the same age as the capon. A glance at the two illustra- 
tions will show the difference between the two birds, and the advantages 
of caponizing. 

The capon should be allowed to grow until at least 

Dressing Capons one year old, as, by that time it will have attained an 

imposing size, and becomes a beautiful bird. Some 

for flarket. keep them even longer than a year. There is a vast 

difference between the flesh of the capon and other 



THE AMERICAN FANCIER'S 



fowls for table purposes. When the capons are ready for market select 
such as you propose killing and confine them. Keep them without food 
or water for 24 hours that their crops may be entirely empty. Prepare 
the place for killing and dressing. Drive two heavy nails about one 
foot apart in the beam or pole overhead. Make two nooses of strong 
twine, each noose long enough to hold one of the legs of the bird. The 
capon should hang low enough to be convenient for picking. 

Next procure a table on which to dress the fowl. Make a frame on 
the same principle as a box without ends. In this lay the capon and 
remove the intestines. 

When everything is in readiness take the bird and suspend him by 
the legs. Catch hold of its head and with your killing knife cut the vein 

at the back of the throat through 

the mouth. Never do this from the 

outside. As soon as the vein is cut, 

run the point of the knife through 

the roof of the mouth clear into the 

brain. Begin plucking at once. 
In dressing, the feathers are left 

on the wings to the second joint, the 

head and hackle feathers and also 

those on the legs half way up to the 

drumsticks, all the tail feathers in- 
cluding those a little way up the 

back and the long feathers close to 

the hips are allowed to remain^ 

These feathers add greatly to the 

appearance of the bird when dressed 

and also mark him from other 

classes. The head should never be 
taken off. The capon can readily be distinguished from any other fowl, 
as its comb and wattles cease to grow immediately after caponizing. 
Do not tear in plucking. 

Now place the bird in the frame. Cut carefully around the vent 
and pull out the intestines. These will be found covered with fat which 
as they are removed should be pushed back. When the end of the intes- 
tines is reached, run your finger up in the bird and break it off, leaving 
everything else in. Let the birds hang in a clean, cool place until 
thoroughly cooled. 

For packing use new boxes of any size required, lined with white 
paper. Pack the birds, and they are ready for market. 

One other advantage the capon has over cockerels is that 
Capons as it can be used for raising chicks, while the hens go back to 

laying. With a little training the capon makes an excellent 
Mothers, mother, taking the best possible care of a brood of 25 or 30 

chicks. They will care for young chicks all season and yet 
get fat themselves. Their large size enables them to care for twice the 
number that a hen would, besides he can scratch and protect them better. 
When a capon is nine or ten months old he is ready to assume maternal 
duties. If you have chicks ready catch the capon and pluck a few 
feathers from his breast, and at the same time switch him lightly with a 
cedar twig or anything that stings him a little. This will cause his 
breast to itch. Place him in a dark box, about two feet square and low 





FIG. 24. 



POULTRY BOOK. 



87 



enough to prevent him from standing. Then put two or three chicks 
with him. These he will probably kill; then he should be taken out and 
switched again on his breast, after which he may be placed back in the 
box, and more chicks given him. This time he will probably be glad to 
have them with him, as his breast will itch so he will be glad to have 
them huddle under him; he will cluck to them eagerly and treat them as 
kindly as an old hen. 

Keep him under the box 24 hours, with the chicks, giving them a 
few bread crumbs and a little water. Have just light enough for him to 
see the food and water, and be sure that he is far enough from the old 
hen to prevent the chicks hearing her call. The next day he may be put 
in an open coop and as many chicks given him as is desirable. They 
should be kept here for several days and then may be allowed to roam 
at will. 

Other chicks may be given him from time to time, but always at 
night, at the same time taking the chicks that are large enough from 
him. In this way one capon will bring up a great many chickens in a 
season, and the hen's time is not lost. 





HACKLE^HEN. BREASTofhEN. BREAST °f COCK. 
MACKLEofCOCK. SADDLE o,: C0CK, 

FEATHERS OP BARRED PLYMOUTH ROCK 



THE AMERICAN FANCIER'S 




POULTRY BOOK. 




The greatest drawback to poultry raising comes from diseases which 
affect the flocks. When fowls are in perfect health and yielding a 
good supply of eggs, poultry keeping is a pleasure to the keeper ; and 
yet, when many little ailments, so common with fowls, arise, there is a 
lavish disgust from all, and the industry is condemned. While it is 
proper to treat the sick birds, how much better is it to study the wavs of 
preventing disease in the flocks. Almost all diseases arise from 
neglect and mismanagement by the keeper, who overlooks the details 
and establishes irregularities which weaken the hardiest constitutions 
and invite disease among the flocks. Fowls are, as a rule, free from dis- 
ease, and it seldom appears without a discernible cause. Fully two- 
thirds of the sickness can be attributed to filthy houses, impure water and 
improper feeding. To these may be traced many diseases that should 
never appear in a poultryman's yard who professes to care for his 
feathered friends or has hopes of realizing an income through this 
source. 

The housing space should be in proportion to the number of 
birds kept, and over-crowding should never be tolerated under any cir- 
cumstances. Closely confining a number of fowls in a small space with 
no ventilation, and compelling them to breath over and over again the 
foul air which is always generated in occupied quarters, encourages the 
development of disease germs. Cleanliness about the coops and houses 
is necessary to avoid disease. The accummulation of droppings, vermin, 
lice, red mites, etc., which are found in badly kept coops or houses, are 
the generators of disease. The droppings should be removed, and dry 
earth spread on the floor and under the roosts. Coal ashes are 
excellent for this purpose, and when mixed with the droppings, 
become valuable as a fertilizer. The entire interior of house should 
be whitewashed and kept thoroughly cleaned. Carbolic acid is the best 
disinfectant for the poultry house; while it may not have a pleasant odor, 
it is the most healthy odor that can be had in the building. In the white- 
wash it would be well to use about a fluid ounce of carbolic acid to 
a bucketful of the wash. 

Pure, fresh water should always be at hand for the fowls to drink. 
In the stagnant ditch, the sink spout, and the leaching from the barn- 
yard may be found many germs of disease dangerous to the fowls 
There is not a single person who for a moment would think of giving 



90 



THE AMERICAN FANCIER'S 



such drink to other stock on the farm, yet they do not hesitate to allow 
the fowls to drink freely of the same. If other animals need pure 
water to keep in health, do not fowls need the same? This feeding of 
poison to the fowls is to be avoided by providing pure water for them 
regularly in clean drinking vessels. Another cause of disease may be 
found in the improper use of various foods. A regard for the digestive 
organs and the foods to be used in different seasons and conditions is 
an important factor, imprudent feeding, and the use of the wrong 
kinds of foods, is sure to weaken the constitutions of the birds and 
establish the foundation for disease. 

When you think a fowl diseased, remove it at once from the flock 
and place it in a clean, warm place, free from the molestation of the 
remainder of the flock. If it die from disease, it is' best to burn the car- 
cass and prevent contagion. 

Symptoms. In apoplexy the fowl appears to be dizzy; it 

Apoplexy, staggers and falls down without any power of motion. The 

disease may occur to fowls apparently in perfect health; the 

symptoms are occassioned by the rupture of a blood vessel in the skull, 

and the influx of blood into the brain may be so strong that the fowl 

dies. The pressure of the blood 
upon the brain produces the evil. 
The cause is overfeeding with un- 
natural and over stimulating food, 
such as Indian corn hemp, and pea 
and bean meals in too large pro- 
portions. The disease is common 
with laying hens — which are some- 
times found dead on their nests — 
when the blood vessel may be weak 
and straining causes the attack. 

Treatment. Little can be done 
toward the cure of this disease, 
while much can be done to prevent 
it. Feed judiciously. Hold the 
head of affected fowl under a stream 
of cold water, which will drive the 
blood from the brain. If this does 
not have an immediate effect, the 

WHITE FACED BLACK SPANISH HEN. bird must be bled Cut into the 

large vein under the wing; the incision should be made longitudinal, not 
across; let the blood flow freely.. If the bird shows signs of returning 
life, stop the bleeding with alum, or bv pressing on the wound with the 
fingers. Keep the bird on a light diet if it recovers. 

Symptoms, This disease is most common with the Spanish 
Black Rot. fowls, and usually commences with the blackening of the 
comb, followed by swelling of the legs and feet and 
emaciation. 

Treatment. Treatment is only efficacious in the earlier stages, and 
consists of a dose of calomel or castor oil, followed by some simple tonic, 
with warm and nourishing diet. 

Symptoms. The disease is distinguished by frequent cough- 




Bronchitis. 



ing and an aggravated catarrh. 



POULTRY BOOK 



91 



Treatment. Remove the fowl to a dry and warm place, and give 
sweetened water slightly acidulated with nitric acid. A stimulant of a 
little cayenne or ginger may be beneficial to the biid. 

Symptoms. This term is applied to the corn or abcess 
Bumblefoot. which follows from a bruise of the skin. It may be caused 
by too narrow perches, or by walking upon sharp gravel,, 
which bruises or irritates the skin, or jumping from high roosts. 

Treatment. In cases where the tumor is soft and full of pus, or in 
the form of an abcess, a free puncture may be made, the matter 
pressed out and the part washed with warm water. In other cases 
where the tumor appears hard, an incision should be made in the form of 
a cross. Until the bird is cured the perch should not be over six inches 
from the ground, and the floor where the bird is confined should be well 
covered with chaff or chopped straw so as to relieve the pressure on the 
bird's foot as much as possible. It would be better if the bird was com- 
pelled to set upon the straw with no roost at all. 

Symptoms. This has frequently been alluded to as ulcera- 
Canker. tion; it usually occurs about the head, commencing with a 
watery discharge from the eyes, as with roup, which by degrees 
becomes firmer in character, and offensive in odor. The disease 
frequently extends to the throat, 
covering the back of the tongue with 
an ulcerous formation, sometimes 
entirely filling the larynx with the 
diseased secretion, and killing the 
bird by suffocation. 

Treatment. Wash with a solu- 
tion of four parts of water to one 
part of chlornated soda or fluid car- 
bolate, and "swabbing" the throat \^ 
and tongue if affected with a solu- $)" 
tion of this strength. Give this treat- 
ment three times a day, and mix a .^^^^S? 
teaspoonful of powdered sulphur 
with the food. 

Symptoms. Most fowls 
Catarrh* suffer from and all are sub- 
ject to a common cold, Rouen drake. 
which is shown by the slight discharge from the eyes and nostrils. It is 
not dangerous, but if neglected may result in roup. 

Treatment. Place the fowl in a warm, dry place, and give three 
drops of No. i aconite in a half pint of drink. Feed soft food only, 
mixed with warm water, and seasoned with No. i mixture, under "Feed- 
ing of Condiments." In case the fowl does not improve in a few days, 
treat as for roup. 

Symptoms. The first symptoms of cholera is in the yellow col- 
Cholera, oration of the part of the excrement which is excreted by the 
kidneys, and which is normally of a pure white. This yellow 
color appears while the excrement is yet solid ; the bird presents a 
perfectly healthy appearance ; the appetite is good, and before 
there is any rise in the temperature. This excrement consists 




93 



THE AMERICAN FANCIER'S 



largely of urates suspended in a thin, transparent mucus, having a 
deep yellow coloration which may, in the later stages of the disease, 
change to a greenish, or even deep green color. With the beginning of 
the disease the temperature of the bird rises, reaching 109 to no de- 
grees, or from two to four degrees above the normal; the comb loses its 
brightness ; the appetite is lessened ; the wings droop and the bird 
becomes inactive. In the last stages the fowl loses in weight, is very 
weak, and walks with the greatest difficulty. Death frequently occurs 
without a struggle, but in the majority of cases there are convulsions and 
cries. Sometimes the bird dies within 24 hours after the first colora- 
tion. In most cases the bird is thirsty throughout the period of disease. 
The causes may be enumerated at great length, but only the more im- 
portant are given ; unwholesome food, impure and stagnant water, 
exposure in hot weather. 

Treatment. Separate the affected fowls from the flock at the first 
symptoms of the disease. It is the most contagious as well as 

most destructive disease of 
fowls. A regular supply of 
fresh meat is a preventative 
of the disease. To cure give 
the affected bird . one pill 
every four or five hours of blue 
mass, 60 grains; pulverized 
camphor, 25 grains; cayenne 
pepper, 30 grains; pulverized 
rhubarb, 48 grains; lauda- 
num, 60 grains. Mix and 
divide into 20 pills. After 
the pills have had time to act 
give half a teaspoonful of 
castor oil and ten drops of 
laudanum to each bird. Give 
as a drink scalded sour milk 
with a gill of Douglass mix- 
ture (see "Feeding Condi- 
ments) for every 24 fowls. 
Another recipe is as follows: 
Powdered garlic, one ounce; 
aromatic tincture of rhubarb, 
one-half ounce; tincture of 
capsicum, two drachms; tinc- 
tureof camphor,two drachms; 
oil of peppermint, three 
drachms; tincture of opium, 
one drachm. Mix and shake 
well until the powdered gar- 
c. Omitho lie is thoroughly suspended. 
Dose, six to eight drops in a 
teaspoonful of water three times each da> . A good recipe for mixing 
with the soft food may be found in the following: Cayenne pep-per, one- 
half ounce; alum, one-half ounce; resin, one-half ounce; sulphur, one- 
half ounce. Give one teaspoonful of this mixture to three pints of 
scalded meal daily. Or, two tablespoonfuls of Epsom salts, four table- 
spoonfuls lime and ten drops of tincture of iron in a gallon of meal. 




LOUSE OF THE GOOSE. 
A. Trinton lituratum. B. Dncoporus 
bius cygni. D. Goniodes stylifer. 



POULTRY BOO^. 



93 



Symptoms. The causes are confinement in cold, dark 

Consumption, and unhealthy places. The disease is strongly marked 

in a chronic cough with evident wasting and loss of 

strength, and an expectoration of matter. Cure is hopeless when the 

disease has developed to any extent. 

Treatment. Consumption may be prevented by wholesome, abundant 
diet and good housing; in its advanced stages it is incurable. When the 
disease is suspected, cod liver oil may be given with meal. The disease 
is hereditary, and the bird should not be used for breeding purposes. 






LOUSE OF THE DUCK, 
A. Llpeurus squaiidus. B. Trinoton 
hiridum. 



LOUSE OF THE PIGEON. 
A. Goni .des damicorius. B. Lipeuras 
baculus. C. Goniocotes compar. 

Symptoms. These generally 
come from exposure to cold and 
wet, running in wet grass, wet 
roosting places, etc. The symp- 
toms are leg weakness, stiff 
joints or contraction of the toes. The malady 
is hereditary and is most frequent among early 
chicks. \ 

Treatment. Place the affected birds in dry 
quarters, and give stimulating food; a little 
cooked meat every day. Rub the legs well with 
hot mustard water, and wipe dry. A half grain 
of opium for a chick over four months old, and 
a quarter of a grain for a chick under that age 
given night and morning will result in much good. 



Cramp— 

Rheumatism. 



LOUSE OF THE TURKEY. 
Lipeurus polytrapezius 



94 



THE AMERICAN FANCIER'S 



Symptoms. This is a form of 
Crop=Bound. indigestion. The crop becomes 
extended with hard grain, pieces 
of bone arid undigested food. It becomes 
swollen by the moist secretions intended to 
digest the food, and the outlet into the stom- 
ach is closed by the pressure. 

Treatment. Warm water should be poured 
down the the throat of the fowl, and the crop 
should be gently kneaded with the hands for 
an hour or so. If this fails make a cut in the 
crop about an inch long, at the top, and re- 
move the contents with the handle of a spoon. 
Then pass a greased finger, after having 
pared the nail blunt, into the crop and find if 
it is clear. Sew the opening of the crop with 
white silk or horse hair. Then stitch the 
■outer skin in the same manner; taking care 
that the stitching be only through one skin at 
a time. Feed on soft cooked food for a week 
and give a limited supply of water. 

Symptoms. A sudden change of 
Diarrhoea- diet ; to much green food ; or a 
sudden change of weather may 
Dysentery, cause this disease. 

Treatment. If the looseness be 
observed early it can 
be checked at once by 
feeding boiled rice mixed 
with chalk powder. If 
this proves ineffectual, 
•give three times a day principal vicera ok young cock 

a pill of barley meal References —a. The under beak. 

with civ Hranc nf nam *• Membrane of the mouth at the 
Wltn SIX arops OI cam- side of the tongue c Muscles of 

phorated spirit. Give a the tongue (ossyoides) and lower jaw. 

f., . i • • ii i-i d. K thin salivary gland, entering 

little iron in the drink- the mouth by several small orifices. 

Ino" water e ' ^ small salivary gland, whose 

= " dnct passes through the membrane 

of the mouth at the side of the tongue 

Dysentary is really — the right one is turned outwards 

i • i • to show these ducts, f. A small 

Uiarrnoea in a Severe cartilage belonging to the os hyoides. 

form, and is evidenced 8- The fauces, h. The oesophagus 

, ' . above the crop. z. 1 he crop laid 

by the evacuations be- open. k. The upper orifice into the 

crop. /. The lower orifice, m. The 

lower oesophagus, n. The gizzard. 

o. First turn of the duodenum, p. 

Second turn of ditto, q. The other 

intestines, r. The basis of the liver, 

the body of it being cut out to show 

the six orifices of the vena cara hep- 

tica and vena portarum. s The gall 

bladder, t. The spleen, u. The 

two testicles, v. Attachment of the 





CANAL OR OVIDUCT. 



ing mingled with blood. 
When the disease has 
reached this stage it 
can rarely be cured. 

Give a dose of Castor //« and vena "portarum. 

oil, and every four or 

five hours a few drops pericardium, within which is seen 

£ ■, , T7- fh e heart, exposing the mouths ot 

Ot laudanum. Keep the vessels comin.e in and going out. 

the fnwlc rnnfined anH w - The nenve cavoe superioves. x. 

trie iowis connnea ana The two arotids and SU b-ciavians. 

at rest. y- The trachea, z. Suspensory mus- 

cles of the trachea. 



POULTRY BOOK. 



95 




Symptoms. This is caused by the egg being too large and 
Egg Bound, is especially common with Polish fowls. Eggs have 
been known to accumulate and form a large tumor. The 
hen comes off the nest without laying and walks about the yard as if dis- 
tressed, hanging down her wings ; sometimes she remains on the nest. 

Treatment. Give a tablespoonful of 
castor oil. If this is successsul wash the 
vent with warm water, and then pass in 
an oiled feather. An injection of an 
ounce of sweet oil may prove a better 
remedy in stubborn cases. 

This is an aggravating 
Egg Eating, vice and should be reme- 
died as rapidly as possible. 
Its influences are felt and spread through- 
out the entire flock if not taken in hand 
at the first appearance. There are vari- 
ous plans of nests arranged for fowls 
given to this habit, and the figures of 
some of them are shown in the illustra- 
tions. The vice may also be prevented 
by having the nest in dark corners and 
by giving the confined fowls plenty of 
work. Place their grain food under 
straw and cause them to scratch for it„ 
If these fail, it is advisable to dispose of 
the bird, before the entire flock become 
addicted to the habit. 
This vice is found among 
Feather all breeds, but more especially 
among the French and Malay 
Eating, breeds. It invariably appears in 
the hens. It may be traced direct- 
ly to thirst and idleness. Keep cool, fresh 
water always within the reach of the birds. 
Give as much exercise as possible. Many 
cases may be cured by a diet on animal 
food. Fresh meat and crushed bones should 
be fed liberally. 

Frost bites affect the feet, 
Frost Bites, comb and wattles. The large 
combed breeds especially suf- 
fer from it. If you detect the trouble 
before the frozen parts have thawed, thaw 
out by friction with snow or cold water, 
and keep the fowls where it is cold. After 
thawing, bathe the affected part with 
glycerine. Prevention is, however, better 
than cure, and in most cases may be insured 
by oiling the combs and wattles with a 
sponge every morning. 

This treatment protects the tissues and 
prevents water adhering and freezing on 
the wattles when the fowls drink. 



THE GAPE WORM. 

B and D. Full-grown gape worm, 
natural size, male and female. A and 
C. The worms largely magnified. 




GAPE WORM AND EGGS. 



i, The worm, life size. 2. The upper 
portions of the pair magnified. 3. The 
tail of the female. 4. The membran- 
eous sucker from the lower end of the 
body of the male, which attaches it- 
self to the female. 5. The egg of the 
worm. 6. The egg with the embryo 
in an advanced state of development. 



96 



THE AMERICAN FANCIER'S 



Symptoms. This disease is most common among young- 
Gapes, fowls, and is caused by the windpipe being infested with small 
reddish worms, causing the chick to gape for breath, and death 
ensues from suffocation. The scientific name of the worm is Syng- 
amus trachealis. The disease is not alone common with chickens, 
but attacks turkeys, ducks and all domestic fowls, besides many birds 
in their wild state. The worm is about three-quarters of an inch long, 
of a pale reddish color. It is always found double ; a smaller worm 

being forked on about one- 
fou th from the upper end, 
like the letter Y, which latter 
is the male. This parasite 
permantly attached to the 
female. Propogation is by 
means of eggs which are about 
one-two-hundred-and - fittieth 
part of an inch in diameter. 
The number found in one 
chicken varies from one to 
three dozens, when the bird 
strangles to death. 

Teatment. While no resem- 




APPARATUS OF RESPIRATION. 



This figure represents the apparatus of respiration of 
birds : — A. The solid lungs, wuioh are not movable. B, 
C. The bones of the body, the breast bone, C, extending 
the whole length of the body, i, 2, 3, 4, 5, 6. The air cells , 
occupying the thorax and abdomen, which here form Dlance IS tOUnu Detween trie 
one cavity or series of cavities. These are dilated when f^crrr r\i th<=» n-anp ixrnt-m or\A 
the chest rises to the upper dotted lines. e SS or lne g a P e worra ana 

that of the louse, it has been 
found that the treatment of rubbing the bird's head with sulphur and 
lard for lice, has prevented, if not cured the affected birds. Cleanliness 
is to be always paramount in the poultryman's yards. The following 
ointment has been found very good : Mercurial ointment, one ounce ; 
pure lard, one ounce ; flour of sulphur, one-half ounce ; crude petroleum, 
one-half ounce. These should be mixed well and applied to the head of 
the chick. 

A common method of treating a bird affected with 
the gapes, is to take a feather which has been stripped 
of the web (see cut), except at the tip, (as shown in 
the cut), and dip it into sptrits of turpentine, or kero- 
sene, and thrust into the windpipe, turning the feather 
around several times. When the feather is withdrawn 
the worms will come with it, while others will be 
coughed out at once. Be careful while treating a bird 
this way to catch all the worms that may be coughed 
out on a piece of paper, and burn them. It is well to 
bend the feather as shown in the cut, when treating 
small chickens ; be sure to place the doubled point in 
the windpipe, and push it down gently as far as it will 
go; twist it around several times before pulling out. 
Place in the drinking water a few drops of carbolic 
acid, or camphor or lime to prevent infection. When 
a fowl is noticed sick, separate it from the flock and 
place it under immediate treatment. All fowls that 
die should be burned. Camphor in the form of pills has often been 
given with success. Alum and sulphur in the form of a fine powder 
blown down the throat will destroy the worms. 




POULTRY BOOK. 



97 



Symptoms. The fowl will be noticed running around in a 
Giddiness, circle; or it will sragger, as if drunk. This is caused by 
pressure of blood upon the brain. 
Treatment. Catch the bird and hold its head under a stream of cold 
water. It should be given a dose of Epsom salts. If the bird is neg- 
lected apoplexy may be developed. Keep it quiet and feed a low diet 
until it recovers. 

Symptoms: Some are like- 
Gout, ly to mistake this disease 
for leg weakness, but it 
may be distinguished by the 
legs and feet being hot, with 
evident swelling. 

Treatment. Remove the bird 
to a warm, dry place, and give a 
dose of calomel to open the bow- 
els ; after which give a half- 
grain pill of extract of colchicum 
twice a day. Rub tie legs and 
joints with sweet oii. 

Symptoms. The 
Indigestion, bird appears lazy 
and walks about in 
a sluggish manner. It is caused 
by neglect and imprudent feed- 
ing. It occurs after -the use of 
spiced food ; and is also caused 
by over-feeding. The bird loses 
its appetite and will not eat the 
OVARY - ordinary foods ; the droppings 

of the birds also show ill health. The liver is sluggish ; the stomach 
inflamed and the system generally debilitated. 

Treatment. Give daily five grains of rhubarb, and every fourth day 
one grain of calomel. Feed a small amount of well cooked food twice a 
day, and allow water only after eating. Give powdered charcoal in the 
soft food. 

Symptoms. This disease is most noticeable on account 
Leg Weakness, of the tendency of the birds to squat on the ground 
instead of standing or walking about. It is com- 
mon with cockerels of large breeds, and is evidently caused by growing 
too fast, and arises from muscular weakness or from a deficiency of bony 
matter. 

Treatment. Feed with foods that do not tend to produce fat. 
Some of the best are wheat, barley and meat. Use bone dust freely. A 
pill of the following, given three times a day, will produce good results : 
Sulphate of iron, one grain ; strychnine, one-sixteenth grain ; phosphate 
of lime, five grains; sulphate of quinine, one-half grain. The cure of 
leg weakness is not difficult in all cases, and by a prompt treatment you 
will in most cases be successful. 

Symptoms. This subject claims a goodly share of the attention 

Lice, of the poultryman. It is a serious matter when lice once get a 

start in the houses, and the losses therefrom are often very heavy. 

Many times in this work we have spoken of cleanliness in the houses and 




98 



THE AMERICAN FANCIER'S 



yards, and we earnestly admonish the reader on this subject again. It is 
a much easier task to prevent lice than to exterminate them after they 
get a foot-hold. Lice breed in dark and filthy places, cracks and crevices. 
They are sure to be found in such places — they are not cleaned regu 





Lipeurus va- 
riabilis. 



Goniocotes burn- 
etii Pack. 



Goniocotes ab- 
dominalis holo- 
gaster of Denny 

LOUSE OF THE HEN 



Menopon pal- 
lidum. 



Goniodes dissimilis. 



larly. This complaint is liable to lead the observer astray, and he will 
fear that his fowls are attacked with some grave disease. When vermin 
infests a fowl, it looks droopy, as if drawn up in a knot; loss of appe- 
tite is noticeable and the bird is generally debilitated. When you see a 
bird like this it would be well to examine it before treating for some 
other disease of complaint. 

Treatment. There are two points essential to treating fowls for lice, 
viz : the houses and the fowls. As regard the treatment of the houses, 
we refer you to the chapter on General Management. For treating the 
fowls, the most popular remedy is Persian insect powder. Other reme- 
dies are as follows : A bath of one part of carbolic acid to sixty parts of 
water, into which the birds are dipped ; suds of carbolic soap may be 
applied to the fowls, on all places underneath the wings, etc. This should 




EMBDEN GOOSE. 

be done carefully, and in cold weather care should be taken that the 
birds do not catch cold. Carbolic powder or powdered sulphur may 
also be used. Under the wings of full grown hens, an ointment of lard, 
kerosene and sulphur may be applied, but on small chicks never use 
kerosene. 



POULTRY BOOK. 




The treatment for red mites is about the same as for lice. In the 
application of remedies to the fowls, special care must be taken with the 
back of the neck, under the wings and over the vent. Keep the building 
thoroughly whitewashed. 

Symptoms. When 
Liver a fowl is affected 
with this disease, 
Disease, the head and comb 
have a sickly yel- 
lowish look. If neglected, 
mere indigestion may ex- 
tend to a serious enlarge- 
ment or other disorder of 
the liver. 

Treatment. Give a grain 
of calomel every other day 
and feed as directed for 
indigestion. 

Symptoms, It is dis- 
Pip. tinguished by a hard, 
horny substance on 
the end of the tongue. This 
arises from obstruction ol 
the nostrils which causes 
the bird to breathe through 
its mouth, thus drying the 
tongue. Indigestion may 
also cause it. The best 
authorities agree in consid- 
ering it a symptom of dis- 
ease elsewhere. 
Treatment. When treating for this complaint give a gentle purgative, 

and diet carefully. Two or three grains of black pepper may be given 

daily as a stimulant to the digestive organs. 

Symptoms. This dis- 
Rheumatisni. ease is marked by an 
evident weakness in the 
legs, stiffness in the joints, or contrac- 
tion cf the toes. It generally results 
from exposure to the cold or wet, wet 
roosting places, etc. 

Treatment. Place the affected bird 
in dry quarters, and give plenty of 
stimulating food. A little meat every 
day should be given. Rub the legs 
with hot mustard water, afterwards 
wiping dry. 

Symptoms. Among the most 
Roup, dreaded diseases is roup, and 

it is extremely contagious. The *^^^^^^^^^^^^^^^^^ 
germs of this disease may be commun- Ig^^^T' 

icated by drinking or other contact — white crested black polish hen. 



SCALY LEGS. 

A. HeaUhy leg. B. Diseased leg. C. Female, front view. 
D. Back view of ditto E. The male. F. Six-legged larve. 
G. Rostrum ; m m, mandibles; p p, feelers ; j j, checks. H. 
Front leg of female. /. Ditto of male, nymphs and young 
females. 




too 



THE AMERICAN FANCIER'S 




through the characteristic roupy discharge. The symptoms are those of 
a very aggravated catarrh or cold of the head, with fevers, inflamed head 
and eyes, a dry cough and a dull wheezing. The fowl drinks eagerly; 
the comb and wattles are pale or dark 
colored. There is a yellowish dis- 
charge from the throat, nostrils and 
eyes; a cheesy mass collects around 
these organs and if not attended to 
immediately, will close them entirely. 
Death occurs within three to eight 
days from the time of the disease's 
first appearance. Colds, canker and 
ulceration are often mistaken or con- 
fused with roup; in these three men- 
tioned the discharges are usually thin 
and watery ; when roup is really the 
case, the discharges are thick and have 
a very offensive odor. 

Treatment. The bird should be iso- 
lated at the first signs, for fear of 
contagion ; the water vessels should 
be thoroughly cleaned, and refilled 
w ith water containing a few drops of 
carbolic acid. Place the affected bird 
in a warm, dry place and free from 
draughts, with dry sand on the floor. 
Give warm, stimulating food. Com- 
mence treatment by giving a spoonful 
of castor oil. Wash the nostrils, eyes and other affected parts with 
a Solution of Chlorinated Soda, diluted with twice its bulk of 
water. Repeat this several times a day. Give the following twice a 
day : Balsam copaiba, one ounce ; liquorice, in powder, one-half ounce ; 
pipeline, in powder, one drachm. Add magnesia enough to make pills, 

and divide into 60 parts. Generally under 
this treatment the bird will recover, if not 
too badly affected before treatment is com- 
menced. Another remedy, which is handy 
in form and is highly recommended, is Ger- 
man Roup Pills. It has long been before 
the poultry fraternity and has given satis- 
factory results. If the bird recovers, do 
not return it to the flock at once, but keep 
it on a tonic for some time. If possible, 
avoid breeding from a bird that has recov- 
ered from the disease. 

Symptoms. The disease 
Scaly Legs. known as scaly legs is dis- 
tinguished by the devel- 
(Elephantiasis.) opment of a rough, un- 
sightly scurf on the shanks 
<of the fowl. It occurs more frequently among the Asiatic breeds, or those 
formed, as the Leghorns, by crossing with them ; and the breed most 
subject to the attacks of the disease is the White Cochin. In the Buffs it 



LIGHT BRAHMA COCK. 




BLACK LANGSHAN HEN. 



POULTRY BOOK. 



102 




is not uncommon ; in the Partridge 
Cochins and Langshans it is more rare, 
and in the Brahmas it is very rare indeed 
The disease is due to a parasitic insect, 
and is very contagious, especially being 
communicated by the hen to her brood. 
The fact has been demonstrated that the 
cause of the disease is sudden exposure 
to cold and wet, especially walking in 
the snow. 

Treatment. Place the bird in dry,warro 
quarters. In the early stages of the dis- 
ease, a vigorous scrubbing with soap 
H^v and tepid water, with a hard brush, will 
most likely effect a cure. In extreme or 
very bad cases, an application once a 
week of kerosene and lard will remove 
the scales. Make the ointment in the 

WHITE FACED BL A. LK SPANISH HEN. „ .• ( . r , r t 

proportion of one teaspoonful of kero- 
sene to four times that amount of lard. In young chicks, an application, 
of glycerine is all that is needed. 

Symptoms. When soft eggs occur frequently it is almost 
5oft Eggs, always a sign of overfeeding, but sometimes the cause of 
these is the entire absence of any material from which to 
form the shell. As a rule, when the hen lays an egg without the shell, it 
is an indication of a weakened constitution, and steps should be immedi- 
ately taken to remedy it. 

Treatment. When the egg is complete, all but the shell, miss a meal,, 
and feed less than usual ; but if the egg is devoid of the outer membrane,, 
and the yolk only is dropped, it is well to arrest egg production for the 
time being, by giving a pill containing one grain of calomel, one-twelfth 
of a grain of tartar emetic and one-quarter grain of opium every four 
hours ; put the bird on soft, unstimulating diet. 

Symptoms. The symptoms of this disease bear a striking 
Ulceration, resemblance to aggravated cases of roup. It usually occurs 
about the head, commencing with a watery discharge frorn 
the eyes, which, by degrees, becomes of 
a firmer character and has an offensive 
odor, the nostrils being at first unaffected. 
The disease frequently extends to the 
throat, covering the back of the tongue 
with an ulcerous formation, and some- 
times entirely fills the glottis and larynx 
with the diseased secretion, killing the 
fowl by suffocation. The cause is gener- 
ally a severe cold or irritation. 

Treatment. Make a dilution of four 
parts of water and one part of chlori- 
nated soda or fluid carbonate, and wash 
the affected parts well with the mixture, 
and "swab" the throat and tongue, if 
affected, with the same. white Minorca hen. 




102 



THE AMERICAN FANCTER'S 



When fowls are troubled with worms, they may be the cause 
Worms, of many diseases. If their presence is suspected, examine the 
excretions, and if they are found, give a capsule of turpentine 
and a dose of castor oil. This will usually effect a cure immediately. 




CORNISH INDIAN GAMES. 



POULTRY BOOK. 



103 




Origin of the 
Domestic FowL 



Learned authorities differ somewhat on the history 
and origin of the domestic fowl. Charles Darwin, in 
his "Variations of Animals and Plants under Domestica- 
tion," speaks on the subject as follows : 

"The G. Bankiva has a much wider geographical 
range than either the G. Stanleyii, G. Sonnerattii or the G. Varius ; it 
inhabits Northern India as far west as the Sinde, and ascends the Hima- 
laya to the height of four thousand feet ; it inhabits Burmah, the Malay 
Peninsula, the Indo-Chinese countries, the Phillipine Islands and the 
Malayan Archipelago, as far eastward as the Timor. This species varies 
considerably in the wild state. Mr. Blyth informs me that specimens, 
both male and female, brought from near the Himalaya, are rather paler 
colored than those from other parts of India, whilst those from the 
Malay Peninsula and Java are brighter colored than the Indian birds 
I have seen specimens from these countries, and the difference in tint in 
the hackles was conspicuous. The legs are leaden blue in the Indian, 
whereas they show some tendency to be yellowish in the Malayan and 1 
Java specimens. 

"The wild G. Bankiva agree most closely with the Blackbreasted 
Red Game breed in coloring and in all other respects, except in being 
smaller, and in the tail being carried more horizontally. But the manner 
in which the tail is carried is highly variable in many of our breeds, for 
the tail slopes much in the Malays, is erect in the Games and some other 
breeds and is more than erect in the Dorkings, Bantams, etc. There is 
one other difference, namely, that in the G. Bankiva, according to Dr 
Blyth, the neck hackles when first moulted are replaced during two or 
three months, not with other hackles, as with our domestic poultry, but 
by short blackish feathers. Mr. Brent, however, has remarked that these 
black feathers remain in the wild bird after the development of the lower 
hackles and appear in the domestic bird at the same time with them. 

It is a significant fact that the voice of both male and female G 
Bankiva closely resembles the voice of the sex in the common domestic 
fowl, but the last note of the crow of the wild bird is rather less prolonged] 

"From the extremely close resemblance in color, general structure 
and especially in the voice, between Gallus Bankiva and the Game fowls 
from their fertility, as far as this has been ascertained, when crossed 
from the possibility of the wild specie being tamed, and from its varying 
in the wild state, we may confidently look at it as the parent of the most 
typical of the domestic breeds, namely, the Game fowl." 

As regards the history of^ the fowl, Mr. Darwin continues as follows 
"Rutimeyer found no remains of the fowl in the ancient Swiss lake 



104 



THE AMERICAN FANCIER'S 



dwellings. It is not mentioned in the Old Testament; nor is it figured 
on the old Egyptian monuments. It is not referred to by Homer nor 
Hesiod (about 900 B. C); but it is mentioned by Theognis and Aristo- 
phanes between 400 and 500 B. C. It is figured on some of the Baby- 
lonian cylinders, between the sixth and seventh centuries, B. C, and on 
the Harpy Tomb in Lycia about 600 B. C, so that we may feel pretty 
confident that the fowl reached Europe somewhere near the sixth cen- 
tury, B. C. It had traveled still farther westward by the time of the 
Christian era, for it was found in Britain by Julius Caesar. In India it 
must have been domesticated when the Institutes of Manu were written ; 
that is, according to Sir W. Jones, 1200 B. C, but according to later 
authority of Mr. H. Wilson, only 800 B. C, for the domestic fowl is for- 
bidden while the wild is permitted to be eaten." 

Mr. Wright, in his book on poultry, speaks of the subject as follows: 
"We have on several occasions incidentally stated our opinion that more 
facts, need to be ascertained before the question of the origin of the 
domestic fowl can be satisfactorilv settled. It is well known, however, 




GALLUS BANKIVA. 

that modern naturalists, among whom Mr. Darwin deserves special 
mention, believe that one existing wild variety known as the Gallus 
Bankiva, is the sole progenitor ; and we formerly accepted this view 
ourselves on what we supposed to be sufficient authority of such names, 
but have been gradually led to look upon it with the greatest distrust by 
facts which have since fallen under our observation, or been communi- 
cated to us by others in the course of an extensive correspondence upon 
poultry matters. 

Continuing, Mr. Wright says : "The Gallus Sonnerattii is a very 
peculiar and apparently distinct variety. It is confined to the more 
southerly parts of India, among which, however, it is very common, and 
is known as the 'Jungle Cock' by Indian sportsmen. Col. Sykes says 
tha't it is very abundant in the woods of western Ghauts, and that it 
should be subdivided into two strongly marked varieties ; one of which, 
however, appears to be the Gallus Stanleyii, the cock having a great 
deal of red in the plumage, which the true Sonnerattii has not. This 
breed in general customs much more resembles the domestic fowls than 



POULTRY BOOK. 



105- 



either of the preceding; it is larger, stronger and more powerful. It, 
however, differs in the hen being destitute of either comb or wattles,while 
the comb of the cock has only very fine serrations on the edge ; and 
still more in the peculiar character of the cock's hackles, the shafts of 
which expand at the tips into a flat and bony plate, which gleams in the 
sun. These plates are generally of golden orange color, but occasionally 
appear banded with various colors. The plumed portion of the hackle 
is dark grayish, the shafts being deep golden, which expands at the tip 
into the plate just described ; and not infrequently the hackles will show 
two such plates, the shaft of the feathers contracting after the first and 
then again expanding. The breast and back are generally a rich gray,, 
verging into black or blue ; the tail black, brilliantly glossed with green, 
and the bill, legs and feet yellow. The hen is generally of a brown or 
partridge color on the upper parts, and grayish white on the breast, 

passing into almost pure 
white under the throat. 
The crow of the cock, it is 
agreed by all, differs some- 
what from that of the ordi- 
ary fowl. Its crow is very 
peculiar, being a broken 
and imperfect kind of crow, 
impossible to describe." 

The Gallus Stenleyii ■ ,is 
generally stated to be 
peculiar to the island of 
Ceylon, but Mr. Trevor 
Dickens states that it ,is 
also met with over t£ie 
southern slopes of the 
Ghauts, and in Java. It is 
very much like the G. Ban- 
kiva, except that the cock 
has a red or brown breast, 
and the comb is almost 
yellow, but with a red edge. 
The cock often crosses with 
This variety 




GALLUS SONNERATTII. 



domestic birds, but the hybrids thus produced are sterile 
has never yet been bred in confinement. 

The male birds have orange-yellow hackles, a yellowish red breast, 
pink legs, and a beautiful bluish purple saddle. The hackle feathers are 
true hackle feathers and the saddle feathers are broad and rounded at 
the points, though exceedingly glossy. The comb is short and narrow 
at the base, expanding at the summit, and both it and the wattles are 
of the ordinary color, except that the comb is yellow in the center. The 
comb of the hen is very small and her plumage is plain, unobtrusive 
partridge color. , 

"The 'Javanese Jungle Fowl,' known as the Gallus Varius or Gallus 
Furcatus, or as the 'Forked Tail Cock," which is simply the last name 
translated, is in some respects a most peculiar and strongly marked bird. 
The comb of the cock is small and unserrated, is bluish at the base, 
changing to violet or purple at the edge. The head is rather long and 
narrow, the face being red and the eye very prominent. Under the 



106 THE AMERICAN FANCIER'S 

throat, in place of the usual double wattles, is a single wattle hanging 
from the median line of the lower mandible. The feathers of the neck 
are scarcely like hackles, but are blunt and rounded on the lower edge, 
being of a deep metallic green, bordered with black, and give much the 
effect of scales. The saddle feathers are of the same metallic green in 
the center, but are bordered with yellow ; and the wing-bow feathers or 
shoulder-coverts are the same green, with golden green edges. The 
tail i:i glossy green-black, the two center feathers branching open, from 
Which one of the names is derived. 

"The hen is smaller has no comb or wattles, and is of a generally 

grayish color underneath, with greenish hackles and gray, with a more 

-brownish tinge over the upper parts of the body and the tail. The color 

of the legs seems to vary, the Antwerp specimens being of a flesh-color, 

while most of the Eastern sportsmen describe the color as blue or bluish 

Summing up the whole, Mr. Wright says : "It appears that the 
barrenness of the hybrids of the Gallus Sonnerattii is, at best, exceedingly 
doubtful, and disappearing in a great degree under more natural con- 
ditions ; while peculiar traits quickly disappear, and the wild blood is 
rapidly absorbed into the domestic ; we find also that the crow, although 
peculiar, is not so very unlike the Bantam's. We find further that the 
symptoms of reversion in the domestic breeds point to the color of this 
variety rather than to the one usually regarded as the parent. We find 
a strong tendency to approach more or less to every peculiar point of 
the Gallus Furcatus in a domestic Asiatic breed ; while the latter breed 
also possesses a peculiar feature, the comb, to which other Asiatic breeds 
show a strong tendency still to revert And in the Gallus Bankiva it is 
found that the voice differs in some degree ; that it has a peculiar 
feature — the temporary black hackle — which only appears to be found 
in the domestic breed most closely resembling it, and not always even in 
that ; whilst the perfect fertility of the hybrids still remains to be ascer- 
tained, and for all that appears is in no respect greater than that of the 
Sonnerat. 

"What are we to suppose? That the Gallus Furcatus, for instance, 
was the progenitor of the Brahma, just as the Gallus Bankiva almost 
unquestionably was of the Game ? By no means : no naturalist would 
come to any such conclusion. What we think is clear ; is simply that 
there are tendencies in some of our domestic breeds which certainly are 
not due to the Gallus Bankiva, and which as they are found in the Gallus 
Furcatus, are probably the result of natural rather than artificial develop- 
ment ; a conclusion which strengthened by the fact that another feature, 
Gallus Furcatus, not usually found in the domestic breed most resembling 
it, still appears, occasionally, by reversion, in that same breed. 

"Hence we are disposed to think the original type can only be 
found still farther back ; that it diverged into various sub-types, including 
the four wild breeds still known, and developed through the Gallus Ban- 
kiva into the Games, while other breeds were reached through the col- 
lateral branches, now either extinct or possibly still farther modified into 
the present other three known races." 



POULTRY BOOK. 107 




ICAN CLASS, 



Plymouth FJogi^, V5yandowwe, (3aya, 

Dominique, gJe^sey Blue 



This fowl has a national reputation. It enjoys a 
Plymouth Rocks, popularity which has been earned through the practi- 
cal tests of many years' breeding, and it has firmly 
established itself in the American home to-day as the beau ideal of the 
feathered arena. We may even go further and say that the Plymouth 
Rock is the most popular fowl in the world for general purposes. Dis- 
tinctly American in its origin, and being carefully bred under the same 
influence, it must be recognized as a leader in that class, and a standard 
by which others may be judged. 

The early history of the Plymouth Rocks goes back a little over a 
quarter of a century ; yet, some suppose from its exalted position that it 
is a fowl of many years' ancestry. Various bloods have been used in 
making the Plymouth Rock fowl, but the most reasonable belief is, that 
the bird originally came from the American Dominique crossed with the 
Black Java. Subsequently it has been shown that the Light Brahma, 
Dark Brahma and Pit Game have been used in its make up. 

We quote extracts from an article by the Rev. H. S. Ramsdell, which 
was published in the Pet Stock, Pigeon and Poultry Bulletin, for March, 
1873, as follows : 

"Some thirty years since, John Giles, Esq., introduced a fowl into this 
vicinity called the Black Java ; its plumage was black and glossy ; its 
size large. It was an unusually hardy bird, with dark slate-colored, 
smooth legs, and the bottom of the foot yellow. It proved a good 
layer and of extra quality for the table. I sold a few of the birds to 
Mr. Thayer, of Pomfret, of whom Mr. George Clark, of Woodstock, Conn., 
purchased some. Mr. Clark, in passing Mr. Spaulding's yard one day, 
noticed a fine flock of Dominiques, and proposed bringing a few of his 
Javas over to cross with them, to increase the size. Mr. Spaulding 
accepted the offer, and when the chicks were grown he rejected the black 
ones and those with double combs, reserving to breed from only single- 
combed birds which retained the Dominique color, or near it. They 
were usually of darker plumage than the Dominique, the legs sometimes 
resembled the Javas — dark, with yellow feet — but were mostly yellow, or 
yellow with a slight streak of dark on the front of the leg, which, with 
the feet, were free from feathers. * * * 

"We received some eggs from the cross from Mr. Spaulding as a 
present. We soon had a fine flock of them. * * * The fowls were soon 
spread around the neighborhood, and were much sought after, but they 
had no name. A gentleman asked me what I called them. Not know- 
ing that any of Bennet's were now in existence — I had not seen any for 
years — I said 'Plymouth Rock.' The name passed from one to another, 
and they weie soon generally known by that name." 



108 THE AMERICAN FANCIER'S 

In the above quotation it is plainly shown that our modern thorough- 
bred Plymouth Rock came originally from the crossing of two seem- 
ingly mongrel breeds. From the progeny of this cross, those which 
were more uniform in color were selected and bred from ; this same 
method being repeated year after year until the zenith of ambition was 
reached in the type and style of bird of the present generation. 

The Plymouth Rock is a fancier's fowl from an artistic point of view. 
Its fine symmetrical figure has grace in its every curve, and the upright 
carriage is of easy motion and well defined activity. In plumage one 
cannot fail to recognize the harmony of color, with the parallel bars of 
blue-black and white running evenly over the entire form of the fowl, 
reflecting in contrast to the surroundings a beauty that is distinct in 
itself, must necessarily meet with favor in the cynical eye. With the 
more practical — the farmer and the market poultryman — this bird is a 
great favorite, being of medium size, well proportioned, with a deep full 
breast, making a most admirable bird for market purposes. They are 
hardy, and mature early, making fine broilers from eight to twelve weeks 
of age. Under ordinary circumstances they lay well, and as winter 
layers there are few, if any, that can excel them. They are patient sit- 
ters and amicable mothers to their young, giving them the care and 
attention which maternal instincts prompt them to do. The many 
thousand birds raised annually testify to the popularity of the Plymouth 
Rock, and those who have had experience with them are loudest in the 
praise of the many good qualities which are embodied in this breed. 

There are four varieties of the Plymouth Rock — the Barred, Buff, 
Pea Comb Barred and the White. In general character of outline, size 
and shape, they are identically the same bird ; as regards the qualities, 
etc., the only traceable difference being in color. The variety of color 
and markings in the feathers is essential to please the varying impres- 
sions of the fancier's eye, and afford him a wider range to select that 
which pleases him the most, and at the same time giving him the dis- 
tinct outlines and characteristics of the breed that comes nearest his 
fancy. Some may prefer the mellow tones of the rich buff, while others 
crave the pure, spotless white, and still others want the grayish white 
plumage of the barred variety. 

In size the four varieties average the same, the weight of the cock 
being nine and one-half pounds, and the hen seven and one-half pounds; 
cockerels and pullets weigh a pound to a pound and a half less than the 
cock and hen. 

The Barred Plymouth Rock is of a grayish-white color, regularly 
crossed with parallel bars of blue-black running in straight distinct 
lines throughout the entire length of the feather, and showing on the 
down or under-color of the feathers. ' The barring is somewhat smaller 
on the hackle and saddle feathers than on other portions of the body. 
The bird is of medium size, with broad neck, flat at the shoulders; the 
breast is full, and the body broad and compact; medium-sized wings, 
that fold gracefully, the points being well covered with breast and sad- 
dle feathers. A medium-sized head, ornamented with upright, bright- 
red comb and wattles, a large, bright eye, and yellow beak, legs and 
toes, places the picture before us in its entirety. The difference between 
the Barred and the Pea-comb Barred is that the latter has a small, firm 
and even pea-comb instead of single comb. 

In the White Plymouth Rock the plumage is pure white throughout. 



POULTRY BOOK. 109 



The Buff variety is colored a clear buff, uniform in shade, except the 
tail, which is deep buff, or copperish yellow-brown. In the Buff variety 
the color should extend to the under-color as much as possible, although 
a shade lighter is permissible for exhibition birds. 

To breed the Barred variety successfully requires much study. It is 
an art to harmonize the color and produce the desired results. Keep 
always in view the preservation of the blue-bars, and make no sacrifice 
in breeding of this particular feature. The barrings of the feathers 
should be straight, running parallel at regular intervals down to the skin 
of the bird. 

When mating for cockerels, a standard colored male, with a medium 
dark female, will produce the best results. Light cocks and dark hens 
produce prime pullets. In breeding it is best to use birds whose ances- 
tors have bred true to feather, as chance birds are not likely to produce 
their like in their progeny ; more satisfaction is to be had by using birds 
which have stood well in their class ; the finer the cockerel the better the 
results. Good birds are sometimes had by mating a standard male to a 
standard female. From a single mating the writer once saw some very 
fine youngsters, and was told that this method of mating had always 
been employed by the breeder who owned them. 

There are five standard varieties of Wyandottes — the 
Wyandottes. Silver, Golden, White, Buff and Black. 

Less than a quarter of a century ago this breed was first 
known in the State of New York. They were on first sight pronounced 
beautiful, their black and white plumage forming a decided and pleasing- 
contrast. In disposition they were found to be docile ; good layers, a 
good table fowl, and, in fact, a fine general purpose fowl. They were 
good sitters and mothers. These characteristics were commendable of 
the breed, and placed them in popular esteem at once. Through careful 
breeding, these points have been carefully developed, and this bird of 
mixed origin has risen from nothing, comparatively speaking, to one of 
the most popular and beautiful birds of American creation. 

The speckled variety seems to have descended from several breeds, 
and no definite idea was at first advanced as to its origin. Through 
the knowledge of early breeders we are told that several well-known 
breeds are responsible for its origin. The three most prominent fowls 
used in making the Wyandottes are the Dark Brahmas, Silver Spangled 
Hamburgs, and the Bredas, or Guelders, a French fowl, which came 
originally from the feather-crested Polish family. Some authorities go 
even further, and say that the Wyandottes have Cochin blood in them, 
from the fact that at first their ancestors produced single combs and 
feathered legs. 

As a fowl for fancy purposes, the Wyandottes have many admirers, 
and few classes outnumber this one at shows. For farm and market 
purposes they have few superiors, being excellent table fowls and pro- 
lific layers. The flesh is sweet, juicy and tender, making them favorites 
for roasters and broilers. As winter layers, they give a good return in 
eggs for the food consumed. 

In color the Silver variety is, as the name implies, a silvery white, 
with regularly marked white lacing on breast. The cock has a silver- 
white head, rose comb, yellow legs (clear of feathers), silver hackle, with 
a black stripe down the feather; silver white back; saddle same as 
hackle ; breast black, with white center, the center tapering to a point 



110 THE AMERICAN FANCIER'S 

near the extremity ; tail black, wings composed of feathers half black 
and the other half white, or black edged with white ; when the wing is 
folded there should be a well defined ring-bar across the wings. 

The Golden variety is marked like the Silver, excepting that the 
color is golden bay and black instead of white and black. 

Like the Silver Laced, the White Wyandotte holds an enviable 
position in the hearts of fanciers. They retain the fine qualities of the 
Silvers, being solidly built, compactly made, yellow legged, yellow 
skinned, with plumage that shows the pin feathers in the least manner. 
It is a beautiful fowl for the poultryman or fancier; its snow white 
plumage, with bright red comb, face and wattles, makes an interesting 
picture to behold. Its shanks are well formed and rich yellow in color, 
being free from all feathering. 

The Buff and Blacks are not so popular as the two first mentioned. 
Being of recent introduction they have not yet become well known. In 
color the Buff Wyandotte is a clear buff throughout, except the tail,, 
which is a deeper shade, or copperish brown. 

The neck, back, saddle and coverts of the Black Wyandotte are of a 
rich black, with glossy green reflections, the breast, tail and fluff being 
pure black. 

This breed is of medium weight — the cock weighing from eight to 
eight and a half pounds, and the hens about two pounds less. They are 
easily kept in confinement, and accept the situation quietly, without 
fretting or wording. 

The chicks of all the Wyandottes are hardy, grow rapidly and are 
good foragers. 

They lay eggs of good size, about seven to the pound, which are of a 
creamy color, rich in flavor, usually fertile and hatch well. In confine- 
ment from six to eight hens should be put with a cock, not more, unless 
the runs are unusually large, as in too small an inclosure they do not 
exercise enough, and then the eggs are not as apt to be fertile. They 
commence to lay at about six months of age, and if hatched out in April 
or May will commence to lay in the fall and continue through the winter. 

This variety of fowls is one of the oldest in the American class. 

Javas. They were exhibited at shows over half a century ago, and were 

at that time considered a very beautiful and valuable breed. For 

some unknown reason they are not so extensively bred to-day, nor are 

they as popular as they should be. 

It was one of the breeds that was used in making the famous Ply- 
mouth Rocks. There are three kinds of Javas — the Black, Mottled and 
White. 

In size they are between the Brahma and the Wyandotte, weighing 
about the same as the Plymouth Rocks. The cocks weigh about nine 
and one-half pounds; hens, six and one-half pounds. The plumage of 
the Black Javas is glossy black throughout ; the comb is rather small 
and single, with well defined serrations. The back is broad ; the breast, 
full and medium ; the wings are of medium size. The shanks are black 
and the bottoms of the feet yellow. 

The color of the Mottled Javas is an intermixture of black and 
white ; and the White variety is a pure white throughout. 

The Javas are layers of large, well flavored eggs, and as winter layers 
they do well, being large and heavily feathered. For the table they 



POULTRY BOOK. 



Ill 



afford nice eating, and make a good appearance when dressed for market. 
They mature early, are good sitters and mothers, and are easily kept in 
confinement. 

The American Dominique has long been before the poul- 

Dominique. try world as a favorite ; its early history precedes the others 

of its class. The Dominique and Barred Plymouth Rock 

are similar in appearance, and to many unfamiliar with the breeds are 

often taken for the same fowl. 

In size the Dominique is smaller than the Plymouth Rock, being 
about one pound lighter. 

In color the Dominique is of a grayish-white, the feathers being 
crossed with the blue-black bars, giving the bird a bluish tinge. A neat 
rose comb, resembling that of the Hamburg ; the face, wattles and deaf- 
ears are bright red in color ; the shanks and toes are bright yellow. It 
is a neat-looking fowl, the color of the plumage not showing dirt as 
much as in some other breeds. 

As a general-purpose fowl, the Dominique is to be recommended. 
It is an excellent layer; hardy, matures early and dresses well for the table. 

In breeding select hens of a medium shade, and mate them with a 
cock slightly darker, avoiding birds of either red or black feathers. 

The Jersey Blues are the least known of American 
Jersey Blues, varieties of poultry. They are one of the largest breeds 
we have, the cocks weighing ten pounds and the hens 
eight. They differ from others of their class in color of legs and toes, 
which are dark blue or slate colored. This, no doubt, keeps them from 
becoming a popular table fowl, as the American sentiment favors yellow 
skin and yellow shanks. As a breed, they are hardy and easily kept in 
confinement, and average well as layers. 

In color of plumage they resemble the Andalusians, being, as their 
name implies, blue feathered throughout. Their breasts and fluffs are 
light blue. The hackle and back sickles are very dark blue, approaching 
black. They have a single comb and medium-sized wattles. 




HEAD OF RED CAP. 



112 



THE AMERICAN FANCIER'S 



white chinese 

.Goose. 



Toulouse, 

E. 




POULTRY BOOK. n& 



IATIC CLASS. 

BRAHMA, (sOGHIN, IiANGSHAH. 




No fowl is more popular to-day than the Brahma. Its 
Brahmas. popularity dates back to the early ages of poultry raising, 
and amidst all the influences that have prevailed for other 
breeds the admirers of the Brahma have been the most enthusiastic. Its 
many qualities of excellence, its fine appearance, and the profit derived 
from them, have caused it to be termed the ideal and "all purpose fowl." 

Its antecedents can be traced to the Gray Shanghais, which were 
large-boned, long-necked, and of large size. Many cocks have been 
known to weigh seventeen pounds. This is, of course, in excess of the 
standard weight of the breed, yet many have been exhibited which 
weighed from twelve to fifteen pounds. The standard weights are : 
Cock, twelve pounds ; cockerel, ten pounds ; hen, nine and one-half 
pounds, and pullet, eight pounds. It has frequently been urged to 
reduce the standard weight of the cocks two pounds, which would bring 
them close to the weight of the Plymouth Rocks. This reduction of 
weight would undoubtedly enhance the value of the breed, as it would 
mean quicker maturity, and this means quicker returns on the capital 
and labor invested. 

There has been no change in shape or color of this breed since 1869; 
the standard has been the same, and all deviations from this have been 
caused by neglect or fancy of the individual breeder. Every breed has 
its own type, and the Brahma is more than characteristic in this regard, 
and is peculiarly different from any other breed. 

The ideal birds shown in the cuts portray the typical Brahma, and 
clearly define the points of excellence in the fowl. The average well 
bred bird is in height 26 inches ; back from the ground, 16 inches ; keel 
from the ground, eight inches ; length of body, front of breast to rear of 
fluff, 14 inches; height of tail, a trifle over 21 inches ; saddle hangers, to 
rear of fluff, two and a quarter inches ; eye, from tip of beak, two and 
one-sixth inches ; length of head and beak, three and one half inches ; 
breast, to rear of a drop line from point of beak, three-fourths to one and 
one-fourth inches. As specimens depart from this proportion, they 
become awkward and valueless as exhibition stock, and often also as 
egg producers. 

The Light Brahma male is smooth in plumage of thighs, with close 
turned hock and properly feathered shanks and toes. Each lesser 
sickle reaches just even with and completely hides the tail proper. The 
slight concave line from point of keel bone to the front of thighs and the 
downward slope just in front of the hip joints, where the saddle com- 
mences and carries the concave line to the tail, are important features of 
the bird. Since the first adoption of the standard, there has been no 
deviation from the broad skull, overhanging brows, short, well-arched 
beak and the peculiar arch of the hackle and slope of the back ; these 
are well defined, and are prominent features of the breed. 



114 THE AMERICAN FANCIER'S 

The oblong shape, full, broad and round breast, carried well for- 
ward, comes from the oval sweep at the throat to point of keel. This 
fullness and prominence gives the length of body, which is characteristic 
of prolific birds. The Light Brahma pullet shown in cut is in full 
development and devoid of fat. The curves of neck, back and breast of 
the Brahma are. facsimile in shape of the outlines of the eggs. If an egg 
was large enough, it would fit in the curve of the back of a pertect 
Brahma. 

The Brahma hen has a broad, oval skull ; heavy eyebrows, full 
threat, heavy, well-arched beak ; the comb being smaller than the cock's. 
It's eyes are from pearl to red in color and masculine in appearance, 
which indicates great control and power. Prim shape of males and 
females are indications of fine breeds, and is encouraging for winners. 
Sacrifice symmetry for color only in the female, as it is impossible to 
obtain good shape from a poor-shaped sire. A sacrifice of color for 
shape in females should only be resorted to in order to restore shape to 
the females. The science of breeding comes from mating colors that 
vary from the requirements of the standard ; to preserve the uniform 
color in mating is a study with charms ; all aims should be exerted in 
careful mating and avoiding extremes. The perfect color in the male is 
a white neck, striped with intense black, with metallic luster for two- 
thirds of the length, and covering three-fifths of the surface of the web. 
The balance or under color of the feather may be black and white, 
resulting in white at the quill end in the upper part of the neck. 

The surface color of the back should be white ; the covered part of 
the web and fluff blueish-gray. 

In the wings the primaries should be black or black and white, 
although fine specimens should be four-fifths black. The secondaries 
should be two-thirds white in the lower web, the shafts and the larger 
portion of the upper web should be black. The upper edge of the 
secondaries should be laced with white, the latter increasing in width as 
the feathers comb upward. 

The tail proper, viewed from the rear is black, with curly feathers 
underneath black and white, shading into white as they near the fluff. 
The upper side of the tail should be black until it reaches the quill end, 
which is white, the white extending up the lower web from one to one 
and a half inches. The sickles, lesser sickles and side hangers and the 
first set of coverts (either one or two sets of them) black, laced with 
white, except white at the extreme quill end, which is normal to every 
feather of the Brahma. 

The fluffs should have the bluish-gray tinge of the under color, 
with outer extremities white; shank feathers white, with black mottling 
near the feet. 

The head of the pullet should be white, the neck plumage a black 
feather laced with white, the lacing narrowing toward the point, which 
gives the black centre a more pointed form than the outline of the 
feather. The fluffy quill end of the feather may fade to a white if the 
black retains a solid, metallic lustre two-thirds of the length of the web. 
The black will appear to cover also two-thirds of the surface of the web. 
The cape should be black and white, but completely covered by the 
hackle when the bird stands with head erect. A wholly white web 
should not be judged defective, but females with white capes seldom 
give a good percentage of prime males. The back should be pure 
white in surface color, bluish-gray in the under fluff. The entire 



POULTRY BOOK. 



115 




DUCKWING GAMES. 



feathering of the back may be white and the bird can still be perfect as 
a breeder. The breast should be pure white ; wings, primaries, three- 
quarters black, with black quills, the white of a clear shade. Second- 
aries two-thirds of lower web white, shaft with lower two-thirds of 

upper web black, the up- 
per edge and about the 
point white, the lacing 
growing wider, the top 
feathers being entirely 
white. Tail, viewed 
from the under side, 
black ; the upper side 
black, except the two 
sickle feathers, which may 
be laced with white. The 
extreme quill end and up 
the lower web is white, 
the white extending up 
to one-half to one and a 
half inches. Tail coverts 
black, laced with white 
lesser coverts. The fluff 
is white ; shanks and foot 
feathering white. Black, 
mottled plumage should 
not be cut. 

Thus we have a perfect Brahma and one which brings joy to the 
breeder and admiration from all who see them. Their noble bearing 
and fine appearance always calls praise from the most conservative 
person. No one can see a flock of Brahmas without admiring them ; 
and from egg to maturity its satisfaction to the raiser is well merited. 
It is profitable to the farmer both for eggs and broilers. The breeder 
recognizes its value and holds it as the favorite bird in his yards, while 
the fancier is fascinated with its supremacy over other varieties. All 
unite in saying the Brahma of to-day is a perfect bird, and its popular- 
ity never grows less. 

The Dark Brahma, while not so popular, is equal to the 

The Dark Light Brahma in many particulars. The Light Brahma, 

on account of its color, makes a neater dressed fowl for 

Brahma. the table, the white pin feathers being less conspicuous. 

It is more difficult to breed the Dark Brahma to the 

standard than the Light, as the sharp and distinct pencilings of the 

females and the black, full breast of the males are hard to preserve, 

except in the hands of a skillful breeder. 

The head and neck of a Dark Brahma are very similar to the Light 
Brahma's, the head being white and the hackle rather more striped than in 
the Light'variety. The back of cock is nearly white,a little black appearing 
here and there, while black should predominate between the shoulders, 
but is nearly hidden by the hackle flowing over it. The saddle feathers 
are like the hackle, silvery white, striped with black, which should be 
distinct. As the feathers approach the tail, the stripes become broader, 
till they merge into the tail coverts, which are rich, glossy green black, 
with a margin or lacing of white. The tail is pure black, with green 



116 THE AMERICAN FANCIER'S 



gloss. The wing coverts are black, forming a distinct black bar across 
the middle of the wings, while the ends of the secondaries have a large 
black spot on the end, making the top edges of the wing appear almost 
black. The remainder of the secondaries are white on the lower half 
and black on the upper. The flights are all black, except „a narrow 
fringe of white on the lower edge. The breast is black; the thighs and 
fluff either black or black very slightly mottled with white. The shank 
feathering should correspond with the breast, being black, if the latter 
be black, and slightly mottled with white, if not. The shanks are deep 
yellow, inclining to orange, but this rarely can be obtained except on a 
grass run. Many Brahmas being reared in confinement, it will answer 
if the legs be moderately yellow. 

The color of the hens sometimes vary; it is generally a dingy, white 
ground, closely penciled with dark steel gray. This effect is beautiful, 
having a frosted or silvery-gray appearance, but there should be no 
show of pure white in the plumage except in the margins of the 
hackles. Unless extreme care be taken in mating, the hens are likely 
to have a dingy color, and the pullets are apt to have necks almost 
white for some distance down. These light necked birds generally 
breed worse and worse, but the evil may be remedied by choosing birds 
for breeding whose heads are distinctly marked. The shape and 
character of the markings of the Dark Brahma pullets also varies. 
They should be medium size, so that the pencilings can be clearly 
discerned at a distance of twelve feet. A great point in regard to color 
and marking in Brahma pullets is that it should be uniform over the 
body, and the hackles should be silvery white, heavily striped with rich 
black, and the shank feathering penciled same as body. 

The size of the Brahma and the quality of the meat places the fowl 
well forward in the choice of table breeds. The legs are particularly 
juicy and tender, which is a good point in their favor. 

The chicks are hardy and easily reared, and many broods are raised 
without the loss of a single chick. The competition of fanciers to breed 
for "feather" has interfered with the egg production of the Dark 
Brahma, but, as a whole, the result in this line is fairly, good, and there 
are many flocks which are good layers. 

The Cochin family hold a prominent place in the American 

Cochins, poultry yard. They are, with the Brahmas, the heaviest of all 

breeds. The cocks weigh 1 1 pounds and the hens eight and 

one#ialf pounds. They are hardy, and in confinement will thrive and 

prosper. For winter layers they are excellent. 

There are four varieties of the Cochin class — the Buff, Black, Par- 
tridge and White. 

We quote Mr. Theodore Sternberg, an authority on breeding the 
Buff Cochin, as follows : 

"In breeding Buffs it is not so very unusual to obtain pullets with 
clear wings and tails, but a male with both wings and tail perfectly 
clear buff is very rare, so rare indeed that such a one can be classed as 
an accident. One of our oldest Cochin fanciers who has bred them in 
America for 30 years says he never saw but one male with absolutely 
clear wings and tails. The reason of this is very plain. The dark and 
white blood is in the fowls, and it is very apt to crop out somewhere. 
If I were writing a standard for Buff Cochin males I would call for a 
clear buff tail, for this is a very great beauty and is very noticeable, but 



POULTRY BOOK. 



117 



I should not call for clear wings. I should permit dark in wings to go 
uncut and not call it a defect. Why ? Because the color is in the 
blood — it is absolutely necessary that it should be in the blood or deep 
brilliant buff will be lost. It will break out somewhere, and it can be 
confined to the flight feathers and thus be concealed and not detract 
from the beauty of the plumage. I have seen in my life several males 
which filled this bill perfectly. Gorgeous buff plumes for the tail and 
all the dark out of sight in the wing flights. 

"In making standards for fowls those things which are natural to the 
breed should be recognized. It is entirely wrong to make ideal 
standards which conflict with nature; breeders do not create colors. 
The best we can do is to some extent control the location of colors. In 
breeding Buff Cochins the breeder will select females as near as possible 
to the desired shade of buff, as free as possible from dark or white "in 
wing and tail, and of as even a color as can be. The male for these 
females should not be the proper exhibition mate for them, but should, 
while of the same general shade, be two or more shades deeper in color. 
Considerable black in wing is quite the thing, while the tail should be 
buff of a coppery lustre. 

"This mating should give many correct pullets and some fine 
cockerels, but for breeding cockerels I really prefer a pullet of almost 
cinnamon color, free from black in hackle, but with black in flights; 

some black in tail, although usually 
objectionable, is no serious matter. 
To such a pullet mate a male with 
clear buff tail quite light in color 
and some dark in flights. I have 
seen males with almost clear wings 
and tails of the brightest and most 
delicate shade from such a mating. 
This will be apt to give you some 
cockerels fit to use as males in the 
exhibition pen, but will not usually 
be so good as breeders at the head 
of a pen in the yard as the darker 
colored males. In short, as a rule I 
regard exhibition birds as not 
altogether the correct thing in the 
breeding yards when mated together. 
Color is far more easily gained if 
once lost than is shape. Shape is 
not only the chief element in beauty, 
but it typifies the breed. As between 
color and shape, shape is the most 
important, and should have a much 
higher value placed upon it when 
light brahma cock. judging Cochins. Color can and 

does win in our average shows over shape and this ought not to be so. 
If I were called upon to judge Cochins I should endeavor to give the 
honors to the bird which is of the best and most typical shape, and if 
there were more than one typically shaped bird, then to the one which 
in addition to typical shape had the best color ; birds not of the typical 
shape should be passed over as wrongly entered and not judged at all. 
I am one of those who believe that shape, like color, is a whole one 




118 THE AMERICAN FANCIERS 

section to be looked at as a whole, and that there are but two sections 
in which it is according to all rules of art and of beauty proper to 
divide a fowl for the purpose of judging, viz : shape and color. 

"The heavy leg and foot feathers which are characteristic of the 
true Buff need constant care in the breeding pen, or they will become 
less and less every year. The constant tendency is toward less and less- 
feathers both in length and in quantity. While what is called a vulture 
hocked Cochin is not the exhibition Cochin, yet it is the source of all 
profusion of feathers. If a vulture hocked fowl were never bred from 
in this country at all, and no well feathered birds imported, it would 
not take ten years before all Cochins, still pure in blood, would lose 
their chief Cochin characteristics and become a short and hard feathered 
fowl, with only now and then a trace of feathers on the legs, and our 
magnificent Cochins would be no more. For this reason, and no other, 
I favor the removal of the vulture hock disqualification from the Stand- 
ard, and would treat it as a defect when judging.' 

The Partridge Cochin comes next in popularity to the Buff. The 
head of the Partridge Cochin cock is rich orange red, with a distinct 
black stripe down the middle of each feather. The color of the back, 
shoulder coverts and wing bow is a darker shade than the hackle, and 
the lower wing coverts are glossy black, with blue and green reflections. 
The primaries are black, with edging of rich brown on the lower edge ; 
the secondaries are black on the end, forming a black edge on the upper 
side of the wing butts, and the bay on the outer edges, and black on the 
inner. The breast, thighs, under parts, tail and leg feathers are rich 
black. The shanks are dusky yellow, and heavily feathered down the 
outer sides with black or brownish feathers. Single comb, yellow beak, 
clear bay eye, and bright red face are the features of the head. The 
plumage is light brown, each feather being penciled with dark brown ; 
the hackle is a rich gold color, striped down the middle with black. 

The general favor in which this breed is held is well 
Langsfaans. deserved. Among breeders and fanciers alike, it meets 
with approval as an all purpose bird, and one that is profit- 
able to the keeper. 

The Langshans are gentle in disposition, and bear confinement very 
well. They are hardy and remarkably free from disease, and the chicks 
grow very rapidly. They are more active than the other Asiatics, and 
the pullets commence laying at an early age, and are excellent winter 
layers. They lay a beautiful colored egg, often spotted or speckled, of 
good size and a delicious, rich flavor. They are classed among the 
largest breeds, the cocks weighing ten and the hens seven pounds. Their 
fine form and stately carriage meets with admiration from all, and as a table 
fowl there are few better, the meat being tender, with a splendid flavor. 

There are two classes of the Langshan fowl — the Black and the 
White — one with a rich glossy metallic black plumage, with greenish 
reflections, and the other a pure and spotless white throughout. They 
have single combs, well rounded wattles, clear hazel eyes, which have an 
intelligent look, and a medium sized, rather broad head. The neck is 
well arched, with abundant hackle, flowing well over the shoulders; back 
is broad and breast round and full. The tail is very characteristic in 
the Langshan cock ; it is large and carried well up, with long flowing 
sickles extending well beyond the tail ; the coverts are abundant and 
long. The shanks are well feathered down the outer sides. 



POULTRY BOOK. H9 




ditee^anean class. 

LEGHORN, MINORCA, ANDALUSIAN, SPANISH. 



There is no doubt but that the Leghorn family is the most 
Leghorns, popular egg breed in America to-day. Look where you will, 
traces of this bird are found in divers ways, from the full- 
blooded variety to the Leghorn admixture of the dunghill fowl. This 
evidence of popularity is traceable to their prolific qualities as layers, 
and as the fact is established that the greatest profit of the poultryman 
is in the egg basket, little surprise, if any, is occasioned by the universal 
popularity the Leghorn family enjoys. 

For eggs the Leghorn is correctly placed at the head of the list, and 
there is no especial difference in the prolificacy of the various types. 
Their non-sitting qualities further their laying qualities. Early hatched 
birds will begin laying in September or early October, and will lay 
through the fall and entire winter, if provided with moderately warm 
quarters. On this point may be reckoned the increase of profits for the 
year; when eggs are high, it pays to have hens lay. As winter layers, 
under the usual methods of housing, they are not considered the best ; 
but when favorable conditions are provided them — that is, a warm house 
well protected from cold and wet — they will equal, if not surpass, any 
other breed. 

Many suppose Leghorns do better when hatched late, because of 
their early maturing qualities. This is an erroneous supposition and 
should be corrected ; pullets hatched late seldom lay before the following 
spring. April hatched birds will begin laying before cold weather sets 
in, and will continue through the entire season if made comfortable. 

As a table fowl they are fair. While their small size may interfere 
with their classification as strictly table fowls, yet they may be con- 
sidered profitable for market, as many people prefer two small fowls to 
one large one. Being active, good foragers and hardy, they can often be 
grown with less care and food than many of the larger breeds The 
flesh of the Leghorn is fine grained and of good flavor. 

The Leghorn chicks will grow as rapidly as the larger breeds up to 
ten weeks old, and make plump broilers. 

There are six varieties of the Leghorn type — the Brown, White, 
Black, Buff, Dominique and Silver Duckwing. 

"In mating Brown Leghorns," says Mr. J. Forsyth, Owego, N. Y., 
"to produce exhibition birds, select a cockerel with a medium sized 
comb, fine in texture, firmly set upon the head, with five regular and 
even serrations, free from wrinkles at the beak; with large, solid white 
ear lobes, free from folds hackle, deep, rich bay, penciled with fine, 
intensely black stripe down the center of each feather, ending in sharp 
points; with dark under color, for white is a bad defect in otherwise 
good birds, and dark under color is one of the best precautions against 
its appearance; of standard figure, and in all other respects a standard 
bird. Place him with hens that were fine birds as pullets, and have 
preserved their characteristics after moulting, having a fine salmon 
breast, nice, rich golden hackle, with broad black stripe; well penciled 



120 



THE AMERICAN FANCIER'S 



back; wings free from any tinge of red; fine, solid white earlobes, and 
combs that are rather above medium size. If the mating be made for 
pullets, the combs should fall gracefully to one side; if for cockerels, the 
combs should be semi-erect — that is, rising some distance above the 
head before beginning to turn over; even hens with perfectly erect 
combs are no disadvantage, as the cockerels bred from them will likely 
possess combs that are strong at the base and stand perfectly erect, with 
no inclination to lop to either side. This mating produces better 
exhibition birds than those bred from hens whose combs fold smoothly 
from the head. Such hens, too, will produce a fair percentage of good- 
combed cockerels when mated with a male that has a weak comb. The 
pullets from such hens, however, will likely inherit their characteristics, 
unless the cockerel should counteract it by having a comb which is weak 
at the base. 




WHITE INDIAN GAMES. 

"Females having very dark breasts, hackles which are smutty, dark 
brown or red in the wings, and generally very dark in color, may be 
mated to a male with a light bay hackle, the stripe of which is very 
narrow, and in color black or even dark brown, and is generally lighter 
in color than is required by the Leghorn standard. 

"Females having a very light salmon colored breast, narrow stripe 
in the hackle, and otherwise present a faded appearance, may be mated 
to a male having a very dark hackle, with broad black stripe, very dark 
brown or red on back, and throughout a very dark bird. 

"From the two last-named matings not a few good chicks will be 
produced, but the first mating is the one to be relied on where birds can 



POULTRY BOOK. 121 



be had/to make it. Not only will a larger percentage of standard birds 
result therefrom, but the chicks will be worth more for breeding stock 
on account of the law of reversion. Such breeding stock, if reversion 
takes place, produce admirable chicks, whereas, even finely marked 
chicks produced from the mating of the extremes of color, are liable to 
reproduce those extremes in their offspring." 

In the Browns and Whites there are two sub-classes, which are 
distinguished by their single and rose combs; in the balance of the 
family the combs are single. 

Among the Leghorn class the White variety is a close rival with the 
Brown for first choice. Mr. Joseph Wallace, in speaking of the Whites, 
says: 

"It is generally conceded that the White Leghorns hold an advanced 
position for egg production. This is a well known fact to those who 
keep Leghorns, and that have experimented with other breeds. No 
other race of domestic fowls has given such an egg producing record ; 
no fault can be found with their utility and beauty, though some of their 
admirers would wish they were larger in body, so as to complete their 
adaptation to table use and bring them in competition with Dominiques 
and the smaller sized Plymouth Rocks and Wyandottes. This is out of 
the question, if their natural prolificacy is to be retained. Selection of 
the best layers among the largest, best shaped and most robust 
specimens year after year would gradually increase their size, but the 
moment we suddenly increase the size of a breed beyond its natural 
capacity by a cross or overgrown specimens, it is at the expense of egg 
production, vivacity, and other natural leading characteristics. 

"The Leghorn holds the same rank among poultry that the Jersey 
holds among cows. The question of profit has been settled in favor of 
egg producing breeds. There are scores of Leghorn breeders among 
farmers and cottagers who aver that they can raise fifty Leghorns as 
cheaply as thirty Asiatics, in the matter of food. The Leghorns are so 
lively that they will pick up a good part of their living during the year 
if they have liberty. They are the most active and industrious foragers 
known; they are easy to rear, feather quickly, lay early, and turn food 
into nice fresh eggs. No breed matures so early in life; the pullets 
often begin to lay when they reach their fourth month, and the cockerels 
crow and make love at two months old. 

"All the Leghorn varieties should possess large red combs and 
wattles; white or cream colored earlobes; preference is given to a comb 
the tips of which describe an arch; the wattles pendulous, and if the 
edge folds a little it is preferable; earlobes should be smooth and even, 
and lie flat on the face; not kidney shaped nor too pointed, but the 
lower end maintaining gradual width toward the bottom. The Leghorn 
is a proud, shy, yet lively and attractive bird. The pleasing contrast 
between their pure white plumage, large facial appendages and pendent 
white earlobes give to the head a jaunty and coquettish 'set off.' 
Leghorns must be warmly housed in winter to save their combs and 
wattles. Those who breed for market should keep a flock of Leghorns 
for eggs. We cannot unite great egg producing qualities with prime 
table qualities in the same breed, that is, one breed cannot be pre- 
eminent in both and at the same time remarkably handsome." 

The Black Leghorn is a popular bird; its rich, glossy black 
plumage makes it a desirable bird for the poultry yard. The only 



122 THE AMERICAN FANCIER'S 

objection that can be raised against the bird is the dark pin feathers, 
which, to some, are objectionable for table fowls, but aside from this the 
bird is in every respect the equal of the others. 

The Dominique variety does not claim much favor. The color of 
its plumage is like that of the Barred Plymouth Rock and American 
Dominique, from which it derives its name. No better reason can be 
offered than that the Dominique has suffered, from the fancy point of 
view, from the popularity of the Barred Plymouth Rock, which displays 
the grandeur of the silvery white plumage to a better advantage than 
any other variety of this color of plumage. 

The mania for Buffs is on the increase at this period, and this fact 
places the Buff Leghorn in great demand from an artistic or fancier's 
point of view. The clear, rich tones of buff are pleasing to the eye, and 
form a semi-tone between the extremes of light and dark feathers. 

The contrast of colors is noticeable in the Duckwing Leghorn. In 
this bird the fancier finds a pretty effect of black and silvery white 
plumage. For some unknown reasons they are not as generally bred as 
the others of their class, but they ought to prove a very popular breed 
when better known. 

The second of the Mediterranean class is the Minorcas. 
Minorcas. These fowls, to all appearances, are nearly the exact counter- 
part of the Leghorns. There are, however, differences 
between the two. The Minorca is larger in size, the standard weight for 
cocks being eight pounds and for hens six and one-half pounds. In 
shape the Minorca resembles the Dorking, but is not so square as the 
latter. The shanks of the Black Minorca are dark slate or nearly black, 
while the White variety has white or pinkish shanks. The shanks of the 
Leghorn are yellow. Another distinguishing mark between the two 
breeds is the comb, the comb of the Minorca being much larger than 
that of the Leghorn, though similar in shape and general appearance. 

The comparison between the two is made because of the similarity 
of the breeds, and to trace in the one the many excellent qualities of the 
other. 

The Minorcas are placed next to the Leghorns in prolificacy of egg 
production above all others. Their eggs are larger than the Leghorn, 
five having been known to weigh a pound. The two varieties of 
Minorcas — the Black and the White — are the same in plumage as the 
Black and White Leghorns. 

The Andalusian is a handsome fowl, and is credited 
Andalusians. by some the hardiest of the Spanish breeds. The 
plumage is slaty blue, in many specimens slightly laced 
with a darker shade, but the neck, hackle and tail feathers are glossy 
black, ears white, and face red as in the Minorcas. The Andalusian 
chicks are hardy, and feather rapidly and well. 

This breed should be more popular than it is, being very good 
layers of large white eggs. They, like the others of their class, are very 
prolific layers, and the eggs are considered of superior flavor. 

As a table fowl, in this country they are not sought after, owing to 
the sentiment against white skin and blue shanks. English and French 
poultrymen admire these qualities in the bird, and with them the 
Andalusian appears to be well thought of. 

As a fancier's fowl they have never attained the success wished for 
them, owing to the uncertainty in breeding true to color. 



POULTRY BOOK 123 



In general contour of body and appearance of head they resemble 
the Leghorns and Minorcas, having a large single comb, bright red 
wattles, and white earlobes. 

The Black Spanish is one of the oldest varieties of 

Black poultry, and is a descendant from the wild Gallus. Years 

before many of our now popular breeds existed, this breed 

Spanish, was established, and its offspring are now scattered to the 

four quarters of the globe. The name Spanish has been 

linked with domestication from time immemorial, and few are there, 

indeed, who have heard the name of poultry but can connect the name 

of Spanish with it. 

In speaking of this well known fowl, Mr. H. D. Kendal says: 

"There is nothing that true fanciers so much admire as good blood. 
And here we find it pure, unalloyed for hundreds of years, a lineage as 
old as the proudest Hidalgo of his native Spain can boast, and above all 
of such prepotent force that their great merits and characteristic beauty 
have descended to us through generation and generation. 

"In every feature is this breeding shown. Their haughty bearing, 
large red comb and wattles, the white face and lobes,- peculiar to the 
variety, contrasting with their glossy black plumage, render them the 
most striking of domestic fowls, and we may truly add the most dis- 
tinctively thoroughbred. To have appealed so far to the fancier's senti- 
ment is enough to assure a careful hearing from those unfamiliar with 
the practical excellence of this breed. 

' White-faced Black Spanish have long been celebrated for excep- 
tional laying qualities. The oldest of the non-sitting varieties, they still 
maintain an unsurpassed record — a record which, in consideration of 
size and quality with numbers, we might almost have pronounced un- 
equalled. Pullets are early layers, averaging 170 to 190 eggs per year, 
the hens beginning somewhat later after moulting, but compensating for 
any loss of quantity by the increased size of the egg, while hens and 
pullets alike are well above the average winter production. To pass 
without comment the appearance of these eggs, large, white, and, above 
all, attractive, would leave unnoticed one of the strongest claims to popu- 
lar favor. 

"It is perhaps a surprising position to assume that the neglected Black 
Spanish is one of our best general purpose breeds, yet in view of these 
facts, such must be our opinion. I would not be understood as making 
this claim for other than the general fancier's or family purpose. Pre- 
eminently an egg-producing variety, they are less desirable in size, form 
and early maturity for market purposes than other breeds bred for that 
end, and as it is far better business to accept than oppose popular preju- 
dice, large market producers* should certainly raise yellow-legged and 
yellow-skinned birds. 

"To secure excessive face development, vigor and utility have in 
many cases been sacrificed, and to this mistaken course may justly be 
laid the largely undeserved reputation for delicacv and unproductiveness, 
that has all but wrecked the once great popularity of this breed. The 
sooner breeders realize that this exaggerated development of one feature 
is a detriment to the whole, and that the production of such unevenly 
balanced monstrosities is a cause for regret rather than boast, the better 
for the Spanish interest in particular, and the entire poultry cause in 
general. From my own experience, I can affirm that with judicious care 



124 



THE AMERICAN FANCIER'S 



and mating, Black Spanish will thrive with the same treatment required 
to assure success with any variety and with the protection necessary for 
any large combed birds in extreme cold weather. 

"With the quick recognition of genuine merit, characteristic of 
American fanciers, there can be no doubt that a lack of accurate inform- 
ation and experience alone stands between this noble old breed and 
complete restoration to its rightful place in poultry interests, and that 
place is in the front rank." 







POULTRY BOOK. 125> 




QL1SH CLASS. 



WHITE- GUESTED. BLAGI^, GOLDEN, SILVER, 

WHITE, BEARDED GOLDEN, BEARDED SILVER, 

BEARDED WHITE, BUFF LAGED. 



The Polish is an old breed of fowls, and may be traced to the time 
of Ulysses Aldrooandi, a Bolognese gentleman, who was born in 1527 
and died in 1605. He was an enthusiastic student of natural history, 
and devoted his time and means to collecting specimens and the 
payment of artists, engravers and publishers. During his life he 
published three folio volumes on birds. Among the varieties of fowls 
described by him was the "Wooly fowl," similar to the "Silky fowl" of 
to-day; the "Frizzled fowl," the "Persian fowl," the "Turkish," the 
Hamburgs, the "Feathered-legged fowl," the "Dwarf," a crested breed 
of various colors; the "Crested fowl," a white variety with a lark's crest; 
the "Padnan," or "Patavinian fowl." It is to the last that we trace the 
Polish fowl. 

"There are a kind of gallinaceous birds," he says, "larger than ours,, 
which are commonly calh d Patavinians. The cock is exceedingly 
beautiful, being richly decorated with five colors, viz, black, white,, 
green, rtd and ochre; the body black, the neck covered with white 
feathers, and the wings and the back partly black and partly green; the 
tail of the same hue, but the roots of the feathers whitish, and some of 
the flight feathers also white. The eyes are surrounded with red circles, 
the comb is very small, the bill and feet yellow, and the head is adorned 
with a beautiful crest. In the hen there is no white, except the white 
pellicle at the opening of the ears. She is altogether of a greenish-black 
color, with yellow feet, and a very small comb, slightly tinged with red." 

The tracing of a breed to its origin only affords a partial solution of 
the problem, yet we may accept the above quotations as an authoiity on 
the antecedents of the beautiful family of Polish which we have to-day. 

Mr. Tegetmeir says: "There can be but little doubt that these birds 
(Paduans or Aldrovandus) were the progenitors of the present breed 
known as the Polands or Polish fowls." 

He further declares that there is little or nothing known of the 
origin of the Polish, and the supposition that they are descendants of the 
great St. Jago cock is very unsatisfactory, "as there are more than twenty 
places in different quarters of the globe termed St. Jago." 

The Poultry World in commenting on the subject, says: "While we 
may accept the Paduan fowls described by Aldrovandus, despite some 
not inconsiderable difference between them and the Polish fowls of the 
present day, as the probable ancestors of the beautiful crested varieties 
grouped together under the title of Polish, we need to receive with 
great care the supposition of early naturalists, like Cuvier, Buffon and 
Temminck, that the Paduan is descended from the Gallus giganteus, now 
supposed to have been the Malay, and not a wild species. The Polish 
fowls, it is true, may trace their ancestry back through the Paduan to 
the Malay and thence to the Gallus Bankiva, but we have not the 



126 THE AMERICAN FANCIER'S 

evidence to enable us to state positively that such is the fact. We have 
given the authorities, and leave the reader to cautiously draw his oWn 
inferences from them. 

"But can we not learn something of the origin of these fowls from 
their name ? May we not, at least, learn the country from which the 
English speaking people derived them ? They are called Polish, and 
thirly years ago were commonly called Polands. Does not that indicate 
that they came from Poland? It would at first seem so, and no doubt 
many have so believed, but we are not to forget that the Hamburgs were 
not a native of that port whose name they bear, that the Cochin Chinas 
didn't come from Cochin China at all, and that the Brahma Pootras 
were not brought from the banks of that Indian river. Names are often 
misleading, and it is so in the case of the Polands or Polish. It is 
certain that they have no connection with the kingdom of Poland. It is 
not likely that they were imported from that country, but probably from 
Holland, for Mr. Beldon observes: 'In many pictures by the old masters 
— and especially those by Dutch and Flemish painters — the fowls 
depicted in their rural scenes are birds which, though not bred to feather 
as we breed them now, are unquestionably Polish fowls in all essential 
respects.' 

"The general characteristics of the Polish are those of a medium- 
sized fowl, slightly larger than the Hamburgs ; with a full round breast, 
carried well forward ; with the neck in the cock carried back, somewhat 
like that of a Fantail pigeon, and beautifully arched ; with a perfectly 
straight back, broad at the shoulders and narrowing rapidly to the tail ; 
with large and closely-folded wings; with a large, well-expanded, up- 
right tail, and in the cock furnished with an abundance of tail coverts 
and sickle feathers ; with shanks of a bluish color, in all varieties but the 
White-crested Black, in which they are of dark slate or nearly black 
color ; and above all with a large crest and peculiar comb. The crest 
of the cock is composed of narrow feathers, something like those which 
form the hackle of the neck and saddle. They should rise well in front, 
so as not to obstruct the sight, and fall over to the back and sides in a 
flowing, even mass. If they fall forward, which is sometimes the' case, 
they both obstruct the sight and are liable to get wet when the bird 
drinks. Such a crest, also, is hollow in the center, and loses much of its 
beauty. The crest of the hen is formed of feathers growing upward and 
turning in at the extremities, and should be large and globular in form, 
and compact in character, with no sign of parting. The larger the crest, 
the better, provided it is of good shape, but a close, compact, well-formed 
crest is to be preferred to one that is larger but of loose texture and 
falling in all directions. The comb is peculiar and belongs to the class 
of combs which, from a fancied resemblance to a leaf, are designated 
leaf-combs. It is far better described, however, as two fleshy horns 
diverging like the letter V, the upper extremities retreating into the 
crest. The smaller the comb, the better, and if wholly wanting, except 
when removed by design or accident, it is not regarded as a disquali- 
fication." 

The Polish fowls are divided into two classes, the Bearded and Un- 
bearded, the former being more popular. 

The Polish fowl is a very useful bird for the breeder and the fancier. 
Aside from their strange beauty, they are considered a general purpose 
fowl. Col. R. J. Hamilton, the veteran breeder of Polish fowls gives the 
qualities of the bird as follows : 



POULTRY BOOK. 127 



"They are hardy, good layers and excellent fowls for the table. 
They are of medium size, slightly larger than the Hamburgs, with a full 
round breast, carried well forward. Their backs are perfectly straight, 
broad at the shoulders and narrowing at the tail, which is upright and 
well expanded. The crest of the cock is composed of narrow feathers 
something like those which form the hackle of the neck and saddle. 
These should rise well in front, so as not to obstruct the sight, and fall 
over the backs and sides in a flowing mass. The crest of the hen is 
formed of feathers growing upward and turning in at the extremities, 
and should be large and globular in form and compact in character, 
with no sign of parting. In color the Black Polish is a deep black 
throughout, except in the crest, which is pure white. The combs are 
small and are V shaped, the upper part retreating into the crest." 
Continuing, the Colonel says: ''The White Crested Bearded Polish, 
though of uniform white plumage throughout, have the same erect and 
strutting carriage which characterizes the Polish class. The color makes 
them attractive, and in a'ppearance they are as neat and aristocratic as 
any fowls ever placed on exhibition. They attract attention wherever 
shown, and are favorites with ladies. Their plumage is pure and white 
as snow, which necessitates great care and attention to preserve beauty. 
They must be kept perfectly dry and clean, as their beauty depends 
upon the delicacy of their plumage and the cleanliness of their 
appearance. Attention must be given to the preservation of their beard 
and crest, and a covered water fountain should be provided for them. 
To those persons who desire to keep fowls and have only a limited place 
for them, this breed is especially adapted. They will make nice pets 
under proper treatment, and will in a short time become the admiration 
of the entire household. They lay well under favorable conditions, but 
are non-sitters. The chicks require attention and care, the dryness of 
the coop being the greatest importance. If it is your purpose to keep 
pets, no fowl is better suited for that purpose than this breed, but the 
success of the breeder or fancier depends largely on his attention to 
their wants." 




WHITE LEGHORN HEN. 



128 THE AMERICAN FANCIER'S 

,A^BU^G CLASS, 

HAMBURGS, P^ED GAPS, GAMPINES. 

The Hamburgs are deserving of special attention both from fanciers 
and from practical poultrymen. The Spangled variety is given the 
preference, both for its beauty and hardiness. They have also the merit 
— unlike the Penciled variety, which is purely ornamental — of being 
economical fowls to keep, for they are prolific layers, great foragers, and 
with the Black Hamburgs easily stand at the head for fecundity. Were 
it not that their eggs are rather small in size they would be far more 
popular with those who have produce for sale, but at present their eggs 
are, as a rule, rather below the requirements of the market. So far as 
the breeder is concerned, they are the most economical fowl, for they are 
very small eaters and hence they are most profitable to keep. By the 
exercise of a little care in selection of breeding stock, the size of the eggs 
could be enlarged. There are some which lay larger eggs than others, 
and if more attention were given to the size of eggs it could soon be 
remedied. 

There are now six varieties — the Silver Spangled, Golden Spangled, 
Silver and Golden Penciled, and the Black and White. 

The Silver Spangled seems to be the favorite among fanciers. Their 
proud carriage, their royal decoration, and graceful and symmetrical 
forms, command attention in the show room or on the lawn in the 
breeder's yard. They are non-sitters, prolific layers, small feeders, fair 
size and most delicious table fowls. As chicks they mature early, and 
the pullets begin to lay when six months old. 

The Silver Spangled is the best known breed in the land. To the 
Yorkshires and Lancashires they owe their present state of perfection, 
although American breeders have done more in twenty years to perfect 
their combs, earlobes and faces than the English fanciers have been able 
to accomplish in double that time. The plumage is English, and to 
English fanciers is due the credit of perfecting their beautiful markings. 
When poultry shows first came into fashion, their "moon eyes" received 
the largest share of awards at all exhibitions, until it came to be 
considered utter foolishness to show any fowl against them. They 
enjoyed this exalted position for several years, so that the Hamburg has 
a long record. 

The breeders of Hamburgs universally adopt the following as a 
standard for the breed: Comb square at front, tapering nicely into a 
long spike, full of points, by no means plain, firmly and evenly set on 
the head; face red; earlobes moderate size, round as possible, and clear 
white; legs leaden blue; carriage graceful; plumage very profuse. 

Color — Cocks, Silver Spangled: Clear silvery white ground, every 
feather tipped or spangled, the breast as bold as possible, but showing 
the spangle, the bars of the wing regular and bold; neck, back and 
saddle nicely tipped; bow well marked (by no means cloudy, brown or 
brassy); back as green as possible. Golden Spangled: Color very black 
and rich, the back glossy green; the neck, back and saddle nicely 
striped; bow of wing well marked. 



POULTRY BOOK. 139 



Hens — Silver Spangled: The white clear and silvery; the spangles 
large, green as possible, distinct and clear. Golden Spangled: Ground 
rich, clear spangles, large and distinct. 

These fowls are among the oldest we have. They are 
Red Caps, spoken of by old authors as a breed of the family of 
Hamburgs, as a sort of mongrel Golden Spangled, with 
immense rose combs. 

The Red Caps are not widely known to-day; they are not so popular 
as the others of their class. Being nearly similar to the Hamburgs, 
those who like this style of beauty in fowls naturally take to the trim 
and sprightly Hamburgs. 

In size the Red Caps come under the middle class of fowls — above 
the size of the Minorcas. The cocks weigh seven and one-half pounds 
and the hens six and one-half pounds. They have a large rose comb 
which their name signifies. In plumage they are a red and black; the 
head is red, with blue black hackle, each feather being edged with red; 
back is red and black, and breast is purplish black. The shanks are 
slate colored. 

They are hardy and mature early, and, like the Hamburgs, are 
excellent layers. For market purposes they are good, the size and 
quality of flesh being recommendations for popular favor. They are 
reputed to be non-sitters, though frequent incidents are known of their 
sitting and hatching broods. 

The latest addition to the standard of the Hamburg family 
Campines. is the Campines. These fowls have recently been intro- 
duced to the American poultrymen, and from experiences of 
those who have bred them, they should prove a worthy rival of the 
other varieties of their class. In an article written by Mr. Henry Hales, 
the history and characteristics of the breed are told as follows : 

"Taking up my pen to describe Campines, revives old memories. 
They are the ancestral bottom stock of many varieties of poultry ; I 
know o'f no other breed that can claim such a numerous progeny. After 
a number of variously named varieties have descended from them by 
selection, the same old pure breed has been preserved in their native 
Belgium for over a century. Previous to their breeding up to the Ham- 
burgs, there were several varieties of fowls called Creoles, Bolton Grays, 
etc., quite often met with in America ; they were all of the same stock 
but not so closely defined in marking as the Hamburgs of to-day. I 
well remember seeing them. 

"The first notice we have in English literature, that I have seen of 
them, is in Mawbray's Domestic Poultry, London, 1828, which says : 
"There is a small variety now imported from Holland called 'Every Day 
Hens,' which are everlasting layers." Notice the name, which has been 
retained to the Campines on their native soil to the present day. These 
fowls were, no doubt, the ancestors of the several varieties called under 
different names, as they were bred over the north of England, with little 
changes in some localities, where the whim or the taste of the breeders 
influenced them, as a little later on we hear of Bolton Grays, Creoles, 
Lancashire Mooneys, Chilliprats, and several other names. These found 
their way to America. 

"For a full, interesting account of the development of this breed 
into the Hamburgs, one should read the graphic description in "Orna- 



130 - THE AMERICAN FANCIER'S 

mental and Domestic Poultry," by the Rev. Edmund Saul Dixon, M. A.,. 
England, revised fourth edition by J. J. Kerr, Philadelphia, 1855. The 
original edition was published several years earlier, as it is quoted 
from by Bement, and was the next we hear of our poultry after Maw- 
bray. This work lias a fair picture of Creoles or Bolton Grays with rose 
combs, the markings. Another name for the improved Campines was 
Pheasant Fowls, Gold and Silver. 

"Bement's American Poulterer's Companion, New York, 1845, quotes 
Mawbray, and Dr. Rufus King, of Portsmouth, N. H., who, seeing an 
account of the fowls in the New England Farmer, Vol. XVIII. , Nos. 39 
and 43, procured two from Philadelphia ; he goes on to describe them 
in the same fashion as others, and adds : 'They are a hardy fowl, and I 
value them most of any I have.' 

"Records show they were the first breeds (varieties) that started and 
graced poultry exhibitions and were awarded premiums. Later the 
Hamburgs took their place in the show room, but their ancestral home 
kept on with the same style birds, so well represented in the accompany- 
ing illustration. 

Now I have gone through all this to show what the Campines are. 
It is hardly correct to call them Single Combed Hamburgs, as they have 
either in Belgium, single or double ; nor is it more correct to call them 
a new breed, as they are one of the oldest. I have known them as long 
as I can remember a fowl. I do not believe in calling their descendant 
varieties improvements, that is more a matter of fancy than usefulness. 
They are beautiful fowls and what is a most important fact, every 
account of them, from the earliest to the latest times, agrees on one 
point — their extraordinary laying qualities. But it must be borne in 
mind their early records were light compared with the present time, yet 
at that time they compared favorably with other poultry of that date. 
As to admitting them into the American Standard, I do not think one- 
half of the admitted breeds can lay as good a claim to that honor ; there 
is more distinction between them and Hamburgs than there is 'between 
some other allied varieties in the Standard. The marking of the cock 
has neither the white breast and wings of the Silver Penciled, nor the 
bars of the Spangled Hamburgs, nor the rose comb of either. Since 
Dixon's time, some have doubted whether the Spangled Hamburgs have 
the same origin as the penciled birds. I do not see why this is doubted, 
for Dixon was a great naturalist as well as poultry fancier, and his 
writings show he gave the subject careful attention. 

"It is not necessary to breed and show these birds several years in 
America to prove them worthy of our Standard, any more than it is to 
breed our Plymouth Rocks to prove them in Europe. They have already 
-a long national reputation that few fowls can claim. 



POULTRY BOOK. 131 



URBNOtf CLASS, 

HOUDANS, GI^EYE GOEUF>S, LA FLEGHE. 



Of the French breeds, the Houdans are the most popular, 
Houdans. the general indorsement which they are receiving fully testi- 
fying to their merits. They are bred extensively in America; 
and they are recognized as a profitable adjunct to the poultry yard. 
They are medium size, with comb and crest, and in color are mottled, 
with black and white, the black predominating. 

They are hardy, and prolific layers of large white eggs ; for table 
purposes they are among the best fowls. They have small bones, and 
the flesh is tender and delicious. 

The chicks are sprightly, active and feather rapidly. They are non- 
sitters and light feeders — like the Leghorns, they may be fed at a small 
cost as compared with some of the larger breeds. 

For the fancier they may be styled an ornamental fowl. They are 
upright in carriage and of strutting or pompous inclinations, their large 
black and white crest and peculiar comb make a striking picture for the 
poultry yard. 

Another peculiarity of the breed is that, like the Dorkings, they 
have five toes ; while of no seeming use whatever, it is a requirement 
which is important in the breeding bird. 

There is no doubt that the Houdans are of value to the poultryman 
for practical and fancy purposes alike, and should be recognized as a 
general all-purpose fowl. 

The Creve Coeurs are not so well known as the 
Creve Coeurs. Houdans in this country, but in France they are held in 
high esteem for the delicacy of their flesh. 

The Creve Coeurs are large, the cocks weighing from eight to ten 
pounds ; in cclor of plumage they are black with greenish reflections. 
Their shanks are very short, so much so that they may be styled 
"creepers" in this respect. They have a large crest and a leaf comb, 
resembling the letter V ; the wattles are nearly concealed by a thick 
beard, which extends to the back of the eyes almost hiding the face. 

They are gentle in disposition and easy to confine, but have a weak 
constitution, which necessitates extra care in raising. They are only 
medium as layers, and are non-sitters Their stronghold is for the table, 
and in this respect they rank very high. 

Among the French breeds the La Fleche is the least com" 
La Fleche. mon, owing to their extremely delicate constitution. Mr- 
Wright, in speaking of them, says : 
"This breed differs considerably from the Houdans and Creve Coeurs. 
The latter birds are compact and neat in frame, while the La Fleche is 
high and rather gaunt looking, the whole frame and character of 
plumage denoting the preponderating of Spanish blood. That a Polish 
cross was also employed is, however, conclusively proven by the fact 
that nearly all the specimens first imported had a small crest, while the 
signs of the cross are still apparent in the small two-horned comb. The 



132 



THE AMERICAN FANCIER'S 



La Fleche is a very tall Spanish-looking fowl, with red face, brilliant 
white ear lobes, and glossy black plumage. 

"The flesh of the fowl is more delicate and juicy than any variety 
except the Game ; it is a moderate layer of very large white eggs, but 
by no means so good as the Spanish in this respect ; it is as a table 
fowl that it claims superiority. It does not mature early— not 
nearly so early as the Houdans or the Creve." 




POULTRY ROOK. 133 



PNGLISFJ CLASS. 

^hite Doe^ings, Silver Gi^ay, (Soloi^ed Doi^ings. 



The Dorking is one of the oldest of the domestic fowls, if not the 
oldest. There are no definite records to show when it first lived in= 
England, or from whence it came. But the supposition is that it was 
carried to England by the Romans, who evidently possessed fowls of 
similar characteristics. The following quotation from Moubray is a 
resume of its history : 

"It is undoubtedly a breed of great antiquity, having been noticed 
and described in the first century of the Christian era by Columella and 
Pliny ; and there seems fair grounds for supposing that these birds 
were introduced into this country by the Romans, among whom they 
had attained at that early period, some celebrity, and were much 
esteemed ; with us but few fowls can boast such high and long con- 
tinued reputation as the Dorkings. It has been suggested that Shakes- 
peare was acquainted With the superior qualities of these fowls, and 
that he alludes to them in his Henry IV., when he makes Justice Shal- 
low, of Glos'ter, order 'a couple of short-legged 'hens' for his guest's, 
repast. The chief distinctive mark or characteristic of the breed is the 
presence of a fifth, or supernumerary toe, springing behind, a little 
above the foot and below the spur. It has been sought by various 
writers to deprive Dorking of the honor of being the original and 
principal rearing place of this justly celebrated variety ; and it is 
asserted that the true Dorking fowls are raised at Horsham, Cuckfield, 
and other places in the Weald of Surrey ; and that the ancient and 
superior white fowls from Dorking are a degenerated race compared 
with the 'improved' Sussex breed." 

This English bird is one which may be considered an ideal bird for 
general purposes ; it is medium size, cocks weighing seven and one- 
half pounds, and the hens about six pounds. It is a hardy fowl and 
can stand almost any amount of cold weather, providing that the 
ground is not damp. This is proven by the fact that they do well in 
the northern part of Scotland, and in the extreme north of Ireland 
among the Cumberland Hills, and in other places equally as cold and 
exposed. This should be remembered by those who contemplate 
raising them, that the soil must not be damp, if success be expected 
with them. 

As layers the Dorkings are good, and are careful sitters and atten- 
tive mothers. 

The feature in which the bird is most popular is its table qualities. 
The flesh is white and very delicate in texture. It is claimed by many 
to equal, if not excel, the French varieties—the La Bresse and La 
Fleche. The broad, deep and projecting breast of the Dorking admir- 
ably fits it for table purposes, and in this respect it is conceded the 
rival of the Indian Games. 

The White Dorking is really the purest blooded of the three, as for 
years this was the only variety which produced invariably the fifth toe ; 
although the Colored and Silver Gray varieties seldom fail to breed 
this peculiarity. 



134 



THE AMERICAN FANCIER'S 



In color the White Dorking is of clear, unblemished, glossy white. 
The comb and wattles are a bright, scarlet red ; the legs are either 
white or a delicate flesh color. 

The following are the points of the Silver Gray Dorkings : 

Cock. — Head, silvery white ; hackle, pure silvery white, as free 
from stripes as possible ; comb, face, earlobes and wattles, bright red ; 
beak, horn or white ; eye, orange ; breast, thigh and under parts, black; 
back, shoulder coverts, saddle and wing-bow, pure silvery white ; 
coverts, greenish black ; primaries, black, edged with white ; second- 
aries, part of outer web forming "Wing bay" white ; remainder of 
feathers forming wing butt, black ; tail, greenish, glossy black ; legs, 
feet and toe nails, white. 

Hen. — Eye, beak, comb, face, wattles, legs, feet and toe nails, same 
as in cock ; head, silvery white, with slight gray markings ; hackle, 
silvery white, clearly striped with black ; breast, rich robin-red or 
salmon-red ; shading off to grey in the lower parts ; back, shoulder 
coverts, saddle, wing-bow, and wing coverts, bright silver grey, with 
minute pencilings of darker grey on each feather; the shafts of the 
feathers, white ; primaries, grey or black ; secondaries, grey ; tail, grey, 
of a darker shade than body : quill feathers, black. 




PAIR RED PILE GAMES. 



POULTRY BOOK. 135 




BLAGI^ ^B^EASTED F^BD, BI^OWN I^ED, GOLDEN AND 
SILVER DUGI^WING, P^ED PILE, WHITE, BLAGP^ 
BIP^GHEN, GO^NISH INDIAN GAME, MALAY. 

The origin of the domestic fowl has been 
The Game Fowl, thoroughly discussed in the beginning of this book. 
From the writings of well known and learned authors 
on these topics it is universally conceded that the Games are the 
descendants of the ancient Gallus Bankiva. The resemblance of the 
Game to the wild bird in figure and in color, markings and characteris- 
tics, is so close as to scarcely permit of a different conclusion. The 
Bankiva cock resembles a small Black Breasted Red Game in shape and 
color and in size is between the Game and Game Bantam. 

In speaking of the Game fowls, Mr. H. S. Babcock says : 

"The Game fowl has a long and interesting history, though it takes 
us back to the time when the chief value of the fowl was its individual 
courage and its chief use was found in the cock pit. 

"The Exhibition Game, with whose description we are alone con- 
cerned, is derived from the Pit fowl, and the great difference in type 
between the two birds is evidence of the remarkable skill of the poultry 
breeder in fashioning the plastic form of the fowl to meet the fancy of 
his mind. It is also evidence of the remarkable variation that is inherent 
in fowls, which enables them to be molded at will. The Exhibition 
Game, however, has not been changed to its present figure without a 
suspicion of crossing, and it is generally believed that Malay blood has 
been judiciously used in its formation. It is true that certain writers 
assert that the Black-breasted Red Game is the most thoroughbred of 
all fowls and imply that no crossing has ever been resorted to, but the 
evidence in the shape and the disposition is so strong that most of the 
best informed breeders believe that the reachiness of the modern Game 
is due quite as much to a cross with the tall Malay as to the skillful use 
of selection. In the opinion of this writer both crossing and selection 
were necessary to effect so great a transformation as that of the Exhi- 
bition Game from the Pit fowl. 

"The Pit Game is a fowl with only a moderate length of limb, with 
a rather low carriage for a Game fowl, with rather long and soft 
plumage, and with a big bushy tail carried well up. The Exhibition 
Game, on the other hand, has very long legs and neck, stands very 
erectly, has short and hard plumage, and has a small, closely folded tail 
carried at a very moderate elevation. The birds are very unlike each 
other, and it is safe to say that there is, in appearance, a greater differ- 
ence between an Exhibition and a Pit Game than there is between an 
Exhibition Game and a Malay. The latter has the length of limb and 
neck, the short and hard plumage and the closely folded drooping tail 
that are so much admired in the Exhibition Game." 

By careful selection for many generations, the Exhibition Game has 
been brought to its high state of perfection. For beauty che Game is 
considered to be the beau ideal of the feathered race ; although some 



136 THE AMERICAN FANCIER'S 

fail to trace the slightest favor with the tall figure of the Game fowl. 
Each individual taste and the taste of nations differ in respect to the 
term of beauty, and that which is considered beautiful by one is the 
reverse to another. The small foot of the Chinese woman is the ideal 
of beauty to the Chinese nation ; the fatter the woman the more beauti- 
ful she is to the Hottentot fancy ; the blacker the skin of the negress, 
the greater is her beauty admired by the nations of Africa. These 
reflections show the diverse opinions of humanity, and are not cited as 
apologies for those who do not see the strange and fascinating beauty of 
the Exhibition Game, as it is bred to-day. 

Its tall, commanding and striking figure is a decided contrast to 
the figures of other poult^, and affords relief to those who are weary of 
the sameness of many of the birds in the show room, and wins admira- 
tion from all who see them. 

In the Game class, as well as in other of the numerous 

Black Breasted classes of thoroughbred poultry, .the history of the 

Black Breasted Red dates from the most remote times. 

Red Game. They breed uniformly and invariably alike in color, 

and in the Bantams of this name, which have been bred 

down from the Game, the same uniformity is still observed. 

The head of the Red Game cock is long ; neck is slim and snaky ; 
broad breast ; prominent wing points ; great breadth across the 
shoulders ; a straight back sloping to the tail, narrowing from the 
shoulder to the stern ; a short wing ; a hard, compact body ; a closely 
tucked-up stern ; a long, well-developed thigh ; a long, smoothly-scaled, 
stout shank : long, straight toes ; and a small, closely-folded tail, having 
few sickles and hangers that are fine and narrow. The hen is about the 
same shape as the cock, and both have an upright and bold carriage. 

In color the Red Game cock is a bright orange, or light red on head, 
hackle and saddle ; the breast, body and stern are black ; the shoulders, 
except the shoulder coverts, are red ; the bow of the wing is red ; the 
coverts black ; the feathers of the tail, sickles and tail coverts are a lus- 
trous black ; the thighs are black, and the shanks and feet yellow. 

The hen is brown ; the head and hackles are light golden, with 
feathers of hackle striped with black down the center. The brown color- 
ing of the feathers of the body are penciled with black ; the tail may be 
black or dark brown ; the upper feathers are penciled with light brown. 

The Black Breasted Red Game is a thoroughly good table fowl, the 
breast being full and meaty, the body plump and the flesh fine grained. 
It is a moderate layer of medium-sized eggs, rich in flavor. Having 
been too closely bred, for ornamental purposes, their constitutions are 
weakened and the chicks need extra care while young. 

In color of the head the Brown Red Game differs from 
Brown Red the Black Breasted Red Game. The face is a dark purple ; 
beak, black or dark brown ; comb, wattles and earlobes, 
Games. dark purple or black. The head of the cock is orange. 
The cock has a lemon colored hackle, with a black stripe 
down the center of each feather. The broad back is lemon, with a lemon- 
colored saddle, striped the same as hackle ; the breast is black, laced with 
lemon ; shoulders, black, except the shoulder coverts, between the wing 
and the back, which are lemon ; the wing-bow is lemon, and the coverts 
are rich glossy black. The tail is, like that of the first mentioned bird, 
a rich, lustrous black ; the shanks and feet are dark yellow, nearly black. 



POULTRY BOOK. 137 



The Golden and Silver Duckwings are interesting 
Duckwing Games, types of the Game class. The two are similar in 
markings, the only difference in color being that one 
is golden or straw-colored while the other is white. In both birds the 
beak is horn-color; the face, comb, wattles and earlobes are red; the 
breast, tail and thighs are black, and the feet and shanks are yellow. In 
color of head, hackle and wings they differ. The head of the Golden 
Duckwing cock is straw color, with hackle free from black stripes, the 
back is golden and the wing-bow is a rich golden tinge ; the wing-coverts 
form a distinct black bar across the wing. The Silver Duckwing cock is. 
white where the color in the Golden Duckwing is golden or straw. 

The plumage of the head of a Red Pile Game cock 
Red Pile Games, varies in color from bright orange to chestnut; the 
hackle is of the same color; back, crimson; breast,, 
white, narrowly laced with chestnut; body, white ; wing-bow, crimson, 
making a crimson wing, transversed with a white bar ; tail and tail- 
coverts white. The hen has a chestnut head, and white hackle, edged 
with yellow ; the back is white ; breast, salmon ; white or chestnut-tinged 
wings and white tail. The shanks and feet of both male and female are 
willow or yellow. 

The Red Piles are similar in markings to the Black Breasted Red, 
the white being substituted for the black. It is supposed that the Red 
Pile was produced by breeding Black Breasted Red and White Games 
together. 

These two varieties are, in all characteristics, like the 

White and others of their class, differing only in color. The White 

Game has a yellow beak, red comb, wattles and earlobes, 

Black Games, and yellow shanks and feet. In plumage they are a 

pure, spotless white. 

The Black Game has a deep red comb, wattles and earlobes, black 

beak, shanks and feet and black, lustrous plumage. 

In color these birds are silvery-white and black. The 
Birchen Games, head, hackle, back and saddle of the cock are silvery 
white, with a narrow dark stripe in the center of the 
feathers of the hackle and saddle. The breast is black, each feather being 
laced with silvery-white ; the wing-coverts are glossy black ; the tail and 
thighs are black ; the shanks and feet are dark-willow and black. The 
hen is black, except hackle, which is silvery-white, with dark stripe down 
the center of each feather. The comb, wattles and earlobes are dark- 
purple or black. 

No single breed of fowls, perhaps, has had the una- 
Indian Games, bated popularity of the Indian Game. This fowl has 
been the center of attraction for many years past, and 
among its admirers are the most prominent breeders. 

It is a beautiful bird and its every movement bespeaks its high 
breeding, it having an upright and proud carriage. 

The Indian Game has many fine qualities to commend it to the 
breeder. Perhaps the most important section of the bird is the breast, 
which is very wide, round and prominent. The best comparison that 
can be made would be with a large, fat duck. The meat is very solid, 
yet sweet and juicy, and of the finest quality. It is the breast that gives 
the fowl its great weight, and it is the Width and fullness of the breast 



188 THE AMERICAN FANCIER'S 

that causes the bird to carry its wings so far out and up, and its fullness 
all along the keel bone causes the bird to stand with legs well apart. 
The breast should never^be straight or curved in, but always oval and 
full in contour. In plumage, the male should be green-black, never 
penciled. In the center along the breast-bone, the feathers should part, 
and thus allow the skin to show just at or above the upper point of the 
keel bone. This should appear in boch male and female, and seems to 
be a feature of the breed, as it always shows from the time the chicks 
shed the down. The thighs should be well rounded and taper nicely 
toward the joint and should be very thick and meaty adjoining the body. 
Shanks should be very stout, well scaled and deep orange in color. 
Back toe should be almost fiat on the ground. The tail should be very 
close and hard and the sickles rather short ; tail, should never appear 
bushy or fluffy, and should be carried out and down, and should be lus- 
trous greenish-black in color. The cock should have a chestnut wing, 
bay and metallic black wing-bar; wings should be tightly folded, and 
ends of the secondaries rounding off quite abruptly and resting close 
against the tail, or, better still, just above it. The neck-hackle is com- 
posed of short, hard feathers, green-black with delicate crimson-brown 
shafts. The neck-hackle should never appear as a shawl , the throat 
should be dotted with very small feathers, and never bare. The eye 
should be yellow in old birds, approaching grey ; beak, yellow, or striped 
with light horn color. The plumage of the female is the most difficult 
to obtain, and should be a beautiful combination of green-black and nut- 
brown throughout, green predominating. Each feather should be 
nut-brown and double penciled, with rich lustrous green-black over the 
body, and the penciling should be very distinct and look as though 
embossed. 

Mr. O. K. Sharp, of Lockport, N. Y., who has successfully imported 
and bred them for years, speaks of them as follows : 

"No breed can claim more intricate and delicate markings, and the 
birds' ability to breed comparatively true makes them all the more desir- 
able. The true fancier will find in them the acme of his ambition, for 
judicious matings will surely bring grand results. Now that I have 
given a partial description of the main points which the true Indian 
Games must possess, I will briefly touch upon their qualities from a 
commercial standpoint. 

"Without doubt they are the quickest growing chicks from the shell 
up to sixteen weeks of any living breed. Growing a very short feather, 
the nourishment required by other breeds to grow a long and entirely 
superfluous feather, in them is utilized, in growing meat, and makes them 
the best broiler chicks yet discovered. Cockerels will easily weigh two 
pounds at seven to seven and a half weeks of age, and at eleven weeks 
will go three to four pounds each. As chicks they are very plump and 
solid, and command the highest market price as broilers. Their growth 
is very rapid up to about twenty weeks, when a good specimen should 
weigh, for cockerel, six and a half to seven pounds. A fowl that can 
make such rapid growth and take on flesh so readily must furnish meat 
of delicious flavor ; it cannot well be otherwise. As a meat bird they 
surely excel all other varieties. 

"We find them better layers than we anticipated, and we confidently 
believe them to be fully the equal of the Plymouth Rock in this respect. 
A number of America's most prominent artists and judges already admit 



POULTRY BOOK, 139 



them to be the strongest rival the Plymouth Rock has ever had, and they 
certainly present points of superiority over the Rock in many respects. 
No other variety can be offered to so many classes of people interested 
in poultry as the Indian Games, and draw from each one a kind word for 
that particular quality toward which his fancy turns." 

While not yet recognized in the Standard, the poultryman has a 
most valuable bird in the White Indian Game. This beautiful bird 
possesses all the qualities of its relative. They have the same courageous 
appearance of the Game, and have the true exhibition station and short, 
hard plumage of the Cornish Indian Game. Being of one color — a pure, 
spotless white — they are easier to breed than the Cornish. They make 
fine table fowls and are fairly good layers. The eggs hatch well and the 
chicks are plump and robust. 

This upright and powerful looking bird has never 
Black Breasted been popular in this country. They "are in the Game 
class, and are bred for exhibition only, not possessing 
Red Malays, qualities for practical purposes. 

They are of medium size and in carriage they are 
particularly upright, the back being almost always at an angle of forty- 
five degrees. They are bulky at the shoulders and the wings stand out 
from their bodies. Their close plumage is red or maroon and black. 
The body narrows from the broad shoulders towards the tail, which 
droops down almost in a straight line with the back. The thighs are 
long and powerful, the longer the better. The head is carried high, and 
the neck is long and scanty of hackle. A striking feature of the Malay 
is the head ; it is long and snaky, with heavy and projecting brows over 
the eyes, which give the bird a hard, fierce and cruel expression. The 
wattles and ear-lobes are slight in development ; the skin of the throat 
and the upper part of the throat is a bright red, and the scantiness of 
the plumage causes this redness to show distinctly and is a characteristic 
of the breed. The shanks and toes are bright yellow. The disposition 
of the Malay is reputed to be very savage, and in battle they literally 
tear their opponents to pieces. They are very large and hardy ; for 
these reasons they have been used for crossing with other breeds to 
infuse vigor and size, when a breed is degenerating. The Malays are 
supposed to be one of the parent stock of the Black Javas. 

It is unnecessary to go further into details of the 
Game Bantams, shape and color of the Game Bantams, other than is 
given for the various Games, from which the Bantams 
have descended and derive their names. 

The color of plumage, markings and shape must correspond with 
that of the Game, which bears its name, the diminutive size being the 
only distinguishing feature between the two. The cocks should average 
about 22 ounces in weight, and the hens 20 ounces. The Malay Ban- 
tams average two ounces heavier. 



i40 



THE AMERICAN FANCIER'S 




PAIR BLACK BREASTED RED GAMES. 



POULTRY BOOK. 141 



^at|tait| Class^Otliei 1 t^at] Games. 

Sebright, I^ose Bombed, Booked 

05hite, (3oghin, japanese, polish. 



Among ornamental poultry, the Bantams are the 
Sebright Bantams, most beautiful. Their tiny forms and their pert 
actions attract many admirers. As pets they are a 
decided success, affording pleasure that is original with them alone. In 
the Bantams we see the image in full of their parent ; the exact repro- 
duction in miniature of the shape and color. 

Those who love fowls, and have limited space for keeping them, can 
keep Bantams very successfully and enjoy the pleasure of poultry rais- 
ing on a small scale. It is not for pleasure alone that Bantams may be 
kept, for they have a practical value to their credit that will more than 
pay for the keeping. As layers they do well and lay a large egg for 
their size. When served on the table they afford a dish that is not far 
behind their larger parents. The larger Bantams do well for table pur- 
poses, and even the smaller ones may be used to advantage in this line. 
As sitters and mothers they are all that could be desired. 

The Bantams have a history which is traceable to remote times, but 
the history of the "modern Bantam," if we are permitted to use that 
term, is within the present century. It was John Seabright 1 who, in 
1800, originated the varieties known as Golden and Silver Sebrights. 
These breeds were originated by crossing a common Bantam with a 
Polish fowl, and breeding the cross to a hen-feathered Bantam which 
Sir John accidentally found. After many years of careful breeding, 
beautiful birds have been produced which breed tru" to type, and this 
mark is still established to this date. 

The plumage of the bird is rich golden-yellow in the Golden variety 
and silvery-white in the Silver variety ; the feathers of each variety are 
distinctly laced with a narrow edging of black. The head is small and 
surmounted with a bright red rose-comb ; the neck is well arched, and 
hen-feathered ; the back is short and free from saddle-feathers ; the 
breast is round and full, and the body is compact ; the wings are large 
and carried low, so low, in fact, as to almost cover the hocks ; the thighs 
must be short, and the shanks and toe slaty color. The cocks weigh 
from 24 to 26 ounces, and the hens about 20 ounces. 

There are two varieties of Rose Combed Bantams — the 
Rose Combed Black and the White Hamburgs in miniature. The cocks 

should have a small, round head ; a short and slightly 
Bantams, curved beak ; large, prominent bright eyes ; rose comb, 

square in front, fitting firmly on the head, evenly corru- 
gated on the upper surface and ending in a spike with a slight upward 
curve ; flat, closely fitting earlobes ; broad, thin, smooth and well- 
rounded wattles ; neck, small at the head, increasing in size as it 
approaches the shoulders, nicely arched and carried well back so as to 
bring the head towards the tail ; abundant hackle of good length, 
sweeping over the shoulders ; a very short back, broad at the shoulders 
and tapering towards the tail ; long and plentiful saddle feathers ; full, 



142 THE AMERICAN FANCIER'S 

round breast, carried forward in a prominent manner ; plump, compact 
and symmetrical body ; large wings, the points carried low ancl the 
secondaries slightly expanded ; full, expanded tail, furnished with long, 
curving sickles and coverts, and carried rather high ; short, well-rounded 
thighs, and short, clean, tapering shanks, not coarse in bone. 

The hens should have small, neatly rounded head ; full, bright 
eyes ; rose comb, smaller and neater, but of the same character as that 
of the cock ; flat, smooth earlobes ; small wattles ; short, tapering neck, 
carried well back ; short back ; full, prominent breast ; compact, snugly 
made body ; ample wings, drooping, but not so much as in the cock ; 
full, expanded, rather upright tail ; short, round thighs ; and short, 
tapering, neat shanks. 

The Black Rose Combed Bantam has black, lustrous plumage, and 
the White has plumage of pure, spotless white ; the Black has black or 
dark horn-colored beak ; the White, a yellow beak ; the Black has pure 
white earlobes, and the White, red ones ; the Black has dark leaden-blue 
shanks, and the White, yellow ones. 

These Bantams are different from the others in having, 
Booted White as their name implies, heavily feathered or booted 
shanks. They have a small head and medium sized sin- 
Bantams, gle comb ; the hackles are long and partly cover the 
shoulders ; the wings are large and droop slightly ; the 
tail is upright, with long sickles, and abundant coverts ; the thighs are 
medium in length and covered with long, stiff feathers or vulture hocks 
which nearly reach the ground ; the toes and shanks are yellow. The 
plumage is pure white. These Bantams are pets that can be kept in 
any garden, as their long vulture hocks prevent them from scratching 
and tearing the ground as other fowls do. 

There are four varieties of Cochin Bantams — Buff, 

Cochin Bantams. Partridge, White and Black. In color and shape 

they are the same as their larger parents. In weight 

they are the largest of the Bantam class. The cock weighs about 28 

ounces and the hen 24 ounces. 

The Black Tailed Japanese Bantams are quite 
Japanese Bantams, favorites in this country. Their striking beauty 
and peculiar shaped tails make them favorites that 
place them in the front ranks of the Bantam class. They are white, 
except the tail and wings. The tail is black, and the sickles are black, 
edged with white. The wings are large and long, the points drooping ; 
the color of the primaries and secondaries is dark slate, edged with 
white ; when the wing is folded it apparently is white. The tail is 
expanded and carried in an upright position, almost touching the back 
of the head ; the sickles are long and curved gracefully. Their shanks 
are free from feathers and bright golden in color. 

The White and Black Japanese Bantams are the same in size and 
shape as the Black Tailed variety. The beak, shanks and toes of the 
White are bright yellow, while those of the Black may be yellow, or 
yellow shaded with black ; the color of the white variety is pure white, 
and the Black has a lustrous black plumage. 

This beautiful little bird is of American origin, and 
Polish Bantams, originated about the year 1872 by an accidental cross 
of a White Polish cock and a common hen. The 
Poultry World gives the history of them as follows : 



POULTRY BOOK. 



143 



"They originated in the yards of a gentleman by the name of Isaac 
Murdock, whose postoffice address was Agawam, Mass., but who lived 
some three miles from that place. Mr. Murdock bred the Bantams 
resulting' from this cross for four or five seasons before his death. After 
his death, a blacksmith of Springfield, Mass., George Newton by name, 
purchased the entire stock of Bantams, and offered some for sale 
through the columns of the poultry periodicals. At that time the chicks 
had small crests and the plumage was often disfigured by foul feathers. 
Mr. F. B. Zimmer, of Glens Falls, New York, was one of the first to 
purchase birds of Mr. Newton after he offered them for sale, and was 
the first to publicly exhibit them, showing a pair in the year 1881. 

"Under the very careful breeding given them by Mr. Zimmer, the 
color has been established so that foul feathers no longer appear, and 
the crests have been nearly doubled in size. They were admitted to the 
Standard in 1879 or 1880 through the influence of a warm personal 
friend of Mr. Murdock, it is said, but careful inquiry has failed to elicit 
that friend's name. Since their admission to the Standard they have 
been disseminated throughout the country, and good birds may be had 
in a number of places. They are, however, as yet comparatively rare, 
and good specimens find a ready sale at remunerative prices." 




144 THE AMERICAN FANCIER'S 




1SCBLLANEQUS CLASS, 



RUSSIANS, SUMATRA, SlLI^Y, SULTAN, FRIZZLES, 

FJUMPLESS, T/O^OHAMA, HAILED ftEG^ 



The history of the Russian fowl in this country is very 
Russians, limited. From the best information obtainable, it appears 
that their earliest introduction into this country as a pure 
breed was at New Orleans about 50 years ago. It is probable that some 
of this breed was mixed with the ordinary poultry of England two 
hundred years ago and brought to this country by the colonists, for 
traces of them are found in the common fowls to this day all over the 
United States. The breed has little, if any, favor in this country, and 
as a result are run down and scattered promiscuously in a bad state. In 
size they are medium, the cocks weighing eight and one-half pounds, 
and the hens six and one-half pounds. 

The cock has a well formed head, rather large in size ; stout, well- 
curved, black or horn-colored beak ; rose comb, without spike ; full, 
heavy beard, which curves around to the back of the eyes ; medium- 
sized earlobes ; long, pendulous wattles ; well-arched neck ; broad back, 
tapering to the tail ; full, round breast ; broad compact body ; wings of 
medium size ; strong thighs ; legs of medium length and dark-lead 
color ; the bottom of the foot is yellow ; the tail is erect and free from 
long sickle feathers. 

The hen is bearded like the cock ; has a similar but smaller comb ; 
back of less width ; full breast ; 'tail of medium size and carried moder- 
ately erect ; the legs are of the same hue as the cock's. 

These fowls are called by Dickson, the "Russian or Siberian fowls," 
and in speaking of them he says : 

"This breed seems to differ chiefly from others in having consid- 
erable tufts of brown or dark loose feathers springing from each jaw, 
and others longer or fuller from the lower mandible, like a Jew's beard. 
In the hen there is an upright tuft, spreading from the back of the 
head, of the same silky texture. Independently of these, the cock has 
the usual comb and wattles, and the hen a small comb likewise. This 
sort is said to have come from Moscow, and varies in color, one variety 
being white, with the ends of the feathers glossy blue or black, giving 
it a spotted appearance, and the legs being covered with fibrous or 
downy feathers. Another variety has the plumage of the Game fowl, a 
fine, tawny orange, spotted with black. This sort is said to be much 
esteemed in Scotland for prolific laying, but it does not appear to be 
known in England." 

For a truly beautiful bird, none is, perhaps, so little 

The Black known as the Black Sumatra Game. We recognize in 

this bird many fine points that are worthy the consid- 

Sumatra Game, eration of the fancier and at the same time can be 

utilized with good results to the breeder. Considerable 

comment against the Sumatra has been made on account of its long, 

flowing tail, and lack of pit qualities. In this we must differ as regards 



POULTRY BOOK. 145 



the gameness of the bird, for we have many times witnessed the defense 
of their mates and the protection of their young. Their attitude on 
such occasions is quick and determined in every action. They may be 
slow in opening a conflict, but when oppression leads them, no bird can 
show a greater amount of staying qualities than the Sumatra. This is 
only mentioned in behalf of their game qualities, and not with a desire 
to urge them as a breed for fighting purposes, but, to the contrary, we 
would breed them as an ornamental fowl. 

When unmolested by other fowls, they can be bred as true pets, or 
as much so as any other domestic fowl. Their disposition is gentle, and 
no trouble is experienced in removing eggs from the nest or when 
catching the young in the yard. They are attentive to their young, 
ever watchful of danger, and their slow, stately tread bespeaks their 
aristocracy. Their plumage is very rich, being lustrous black through- 
out, which reflects radiantly a dark greenish cast in the light. 

The tail is long and drooping, with an abundance of sickle feathers 
and coverts, which are long and flowing. This is the triumph which 
severs all connection with the Pit Game, and places them foremost as an 
ornamental breed. 

The Silky fowls are attractive and strange looking 
Silky Fowls, birds. Their soft and silky webless plumage distinctly 
separates them from the other varieties of poultry and 
affords a different and novel feature for the fancier. Silkies are not 
extensively bred in this country, but in England they are very popular 
and at the shows form a large part of the exhibitions. Their feathers, 
when in prime condition, are exceedingly loose and fluffy, standing out 
from the body in all directions, giving the fowl the appearance of a 
large bird, which their weight does not justify. 

In weight the cocks average from two and one-half to four pounds 
each, while the hens average from two to two and a half pounds each. 

The birds are of rather square, compact Cochin-build ; crested, the 
cock's crest running back horizontally, while the hen's is globular; five 
toed ; feather-legged ; rose comb, nearly round, having a lumpy appear- 
ance with few, if any corrugations on top, and in color a dark purple ; 
earlobes, blue or purple, tinged with white ; skin, violet, approaching 
black ; the covering of the bones being of the same color ; shanks, dark 
■ blue or black ; plumage, white, and downy in appearance. 

The Silky fowl lays a small egg of pale buff color. They lay from 
ten to twenty-five before wanting to sit. They make excellent mothers 
and are very valuable to hatch and rear Bantams or Pheasants. Their 
downy feathers make a warm cover for the tender little ones of the 
more delicate varieties. 

These fowls were first imported into England from Turkey 
Sultans, in 1854, and did not reach America for some years after. They 
might be classed with the Polish with propriety, considering 
the characteristics which they possess. 

A compact crest surmounts their head, while their throats are muffled 
by a full beard. Two small spikes constitute the comb. The neck and 
saddle hackle is long and flowing, being developed to a large size. The 
legs are heavily feathered and booted and hocks vultured. They 
possess a fifth toe. The tail is full and erect ; in the cock it is well 
sickled. In general form they are square and full. They combine with 



146 THE AMERICAN FANCIER'S 

their beauty a brisk and happy temperament. While their beauty is 
their chief recommendation, they still lay claim to modest usefulness — 
but only as layers, being too small for table fowls. They thrive well on 
a limited range or in confinement, while, owing to their docility, they 
may become a rival to the Bantams as pets. 

For general grotesqueness, the Frizzled fowls are* 
Frizzled Fowls, perhaps, the most noted of any. Their name, very 
appropriately applied from the peculiar manner in 
which the feathers curve backwards and upwards at the ends, gives a 
clue to their characteristics. As these birds vary in color, there is no 
rule for judging their plumage, except that it should curve upwards at 
the ends, as if in rebellion against the laws of nature. This curving is 
most conspicuous in 'the hackle and saddle feathers. Any color is ad- 
missible, but the birds should match in the show pen. The combs may 
be either double or single. The Frizzled fowls are reported to be hardy 
and very early and good layers. 

This variety of fowls has been known for several 
Rumpless Fowls, hundred years. It is sometimes called the "tailless 
fowl," or "fowl without a tail or rump." In speaking 
of these fowls, Mr. Wright says : 

"Rumpless fowls are not only destitute of tail feathers, but it is 
found by plucking them that the caudal projection from which the tail 
grows is utterly wanting ; while on still further investigation by dis- 
section, it is discovered that even the spine itself is deficient in the final 
vertebrae. These peculiarities have become so strongly fixed by long 
descent, that a Rumpless fowl crossed with any other fowl almost always 
produces a vast majority of Rumpless chickens. Hence, given a pure 
bred Rumpless fowl, it is easy to establish a rumpless breed of any 
character which may be desired ; and by this means the Rumpless 
Polish, Rumpless Bantams, etc., have been produced. These crossbred 
birds, however, are far less certain to reproduce their kind." 

The principal peculiarity of this breed consists of 
Yokohama Fowls, its immense, length of tail and hackle feathers. 
These are often exhibited as the Yokohamas ; others, 
said to be superior in these points, are called the Phoenix fowls. This 
bird is often seen in Japanese pictures — a long-tailed bird, hovering down 
from heaven and bearing a little god. The Fung, or Phoenix, is one of 
the myths of the Japanese religion, and it is thought that the Yokohama 
fowls were like those found in the paintings ; hence the name of Phoenix 
is applied to the breed. 

The numerous drawings and photographs fail to show any 'real dis- 
tinction between greater or less development of the peculiar plumage. 
The tails of these specimens average about a yard in length, and the 
general appearance is not only 4 of the Game fowls, but all the colors 
were Game colors — Whites, Piles, Duckwings and later a few Black 
Reds. The Countess Ulm-Urbach holds that the Yokohama and the 
Phoenix are different breeds of fowls. 

Mr. Gerald Waller, of England, who made a very extended trip 
through Japan, says there are no such fowls as the Phoenix or Yokohama, 
but that there is a "Shinewaratoa" fowl, which is extremely rare, and 
answers the description given the Phoenix. The Phoenix and Yoko- 



POULTRY BOOK. 147 



hama are names given the fowls by those who imported them. His 
description of the fowls is as follows : "One of, if not, the most striking 
objects in the natural museum department of the splendid new museum 
at Tokio is the large glass case, some eight feet high, containing, placed 
on a perch, one turned either way, two badly preserved specimens of 
these long-tailed fowls, the tail feathers of both of which descend from 
above the perch to the floor of the case, and these wind backward and 
forward a number of times in such a manner as to render it quite 
impossible to gain anything like an accurate measurement of their 
length, but which is, I have been informed, over 17 feet. I tried to 
obtain permission from the authorities at Tokio to be allowed to photo- 
graph these two specimens, but failed. There is also a picture which 
has, I believe, no connection whatever with the stuffed specimens except 
as giving Japanese characters and a general description of this breed, 
and of one bird owned by Mr. Shimansuchi Toralici, the Shizoku, of 
Kochiken, from which the name is taken, with tail feathers 13 feet six 
inches long. I have been told that the tail feathers of the male birds of 
the Shinewaratao breed will grow 23 feet long, and I have no reason to 
disbelieve this statement. If a bird can grow a tail, the sickle feathers 
of which are 13 feet six inches long, I do not see why it should not grow 
one 23 feet long." 

Tails of more than four or five feet have been bred from imported 
stock on the Continent and in England. It is believed that none of the 
specimens having the longest tail have ever been imported. Mr. Waller 
states that the cocks, such as the stuffed specimens described, cannot be 
bought at any price. The way in which the Japanese fanciers keep the 
birds having tails of immoderate length goes, on the other hand, to 
sustain the theory that the imported birds might grow full length tails 
except for the injury to the feathers from dragging on the ground. 
The Japanese keep these birds in high, narrow cages, sitting upon 
perches covered with straw rope. Food and water are placed at each 
end of this perch, and three times a day the birds are taken down and 
given a little exercise in a clean place. 

The White Phoenix, or Yokohama, is mentioned by an Englishman 
who traveled in Japan in 1881. This bird has a long tail, but not so 
voluminous as the specimens brought to Hamburg. A tail feather, 
broken a little at the thick end was found to measure 28^ inches. 

There is a vast difference of opinion in the matter of the comb, but 
the majority are strongly in favor of the single comb. Not having a 
standard of any kind, there are all styles and varieties of combs and 
feathers. 

It is asserted by Mr. Waller that the male birds moulted their tails 
but once in three years. This is hardly credible — to breed any birds 
that will moult less'than once a year— but if such is the case there would 
be no reason why the birds should not produce feathers of a wonderful 
length. 

This breed is undoubtedly a wonderful variety to the fancy, but our 
knowledge of it is not sufficient to pass any further opinion on it. The 
breeders in this country are practically in ignorance of their habits at the 
present time, but it would be a grand sight to see a pen of these birds in 
*all their wonderful plumage and peculiarities. 



148 



THE AMERICAN FANCIERS 



The Naked Neck fowls have no attraction for the 
Naked Necks, fancier, save the oddity of their bare or naked necks. 
They were at first supposed to have originated in Austria, 
where tradition points to their origin as coming from a severe scald on 
the neck, which caused the loss of feathers, and this mark has been 
transmitted to their progeny. 

In size and color they vary, as no fixed rules are used in their 
breeding. When exhibiting, the birds which resemble each other should 
be chosen, and should be as near alike in plumage as possible. These 
birds are not favorites in this country, nor do they possess any qualities 
for the practical breeder. The bareness of their necks causes aversion, 
to them. 




WILD TURKEYS. 



POULTRY BOOK. 



149 




NAME turkey as applied to our favorite fowl, is explain- 
able only upon the theory of its Asiatic origin. By the 
French the fowl is called dindon or dinde, a contraction 
of oiseau a Inde (bird of India.) The Greeks and Romans 
had what they called me/eagrides or Gallinoe Africaneo, which were 
supposed to be the original race of turkeys, but they were in reality 
Guinea fowls. The first writer who mentions the American turkey is 
believed to be Oviedo, in 1525, who describes them under the name of 
peacocks, commenting upon the vast number found in the wild state in 
this country at that early day and their excellence as an article of food. 
He found them raised by Europeans in New Spain, whence they were 
introduced into New Castile and the West Indies. Their history and 
discovery, like the history of most breeds of domestic fowls, are 
involved in obscurity, but it is certain that their origin is American. 

Its popular and scientific names are both unwarranted, and arose 
from a 'misapprehension of what the bird really was, some supposing it 
to be allied to the Guinea fowl, and others to the peacock. 

The turkey is the most valuable domestic fowl and the successful 
raising of them is very profitable to the breeder. Aside from being the 
largest of all poultry, its flesh is of the finest and more esteemed than 
any other. In pioper locations it 
gathers more than half, of its living 
from the woods. By raising an early 
brood a great saving is made, as the 
young will catch the first crop of 
"grasshoppers, and in this way prove 
of double value. 

To successfully raise turkeys you 
must have vigorous birds. This is 
more essential with the turkey than 
with any other fowl, as they are very 
susceptible to surroundings and in- 
fluences, and inbreeding is strenously 
to be avoided. Bad food and neglect 
will dwarf their growth and weaken 
their constitutions, giving bad results 
and poor return to the breeder. To 
maintain size is one of the most im- 
portant as well as profitable points in raising turkeys. In selecting the 
breeding stock care must be taken in the size of the male. He should 




BRONZE TURKEY. 



l. r 



THE AMERICAN FANCIERS 



weigh from 30 to 35 pounds and be in perfect condition. It is not so 
important to have such large females. If the hens are in good condition 
they should weigh from 15 to 20 pounds. A good idea for farmers of 
one neighborhood is to club together and purchase a fine gobler for 
breeding, and select the best hens. With care and attention there would 
soon be a marked improvement in their hardiness and size. 

It is best to breed from birds two or three years old as they produce 
stronger and larger stock at this age. The time for setting the first eggs 
is in March or April, but the character of the season will influence this. 
The turkey's nest should be on the bare ground, free from danger of 
flooding during rain, and located in some quiet place. While setting, 

special care should be taken that the 
hens are off their nests at regular 
periods. As turkeys are patient setters, 
two broods can be hatched by one 
hen. A good plan is to set all hens at 
once, and give the broods of several to 
one hen. This allows the others to 
return to laying. Turkey eggs hatch 
in 28 days. When hatched the mother 
should be confined in a roomy coop, 
with a slatted front, open to the south, 
on a clean grass run. For the first 24 
hours no food is needed, as the yolk of 
the egg from which the poult was 
hatched serves as nourishment for that 
period. Be sure that, the hen and her 
brood are free from vermin. Lice are 
as destructive to turkeys as to chick- 
ens. Always dust with insect powder 
before taking from the nest, and if you 
find lice on the heads of the poults, 
rub a few drops of sweet oil on their heads, or a mixture of two or three 
drops of carbolic acid in a teaspoonful of oil. For the first four or five 
days the food should be light. Hard boiled eggs mixed with bread. 
crumbs make a splendid food, and 
should be fed four or five times a day. 
Curd made from sour milk, with 
young onion tops cut very fine and 
mixed with it, is excellent. When 
the young are a week old they may be 
given some cracked corn or oats, or 
wheat grits. Boiled Indian meal can 
be used as a variety in feeding. 
Always give fresh, cold water two or 
three times a day, and if possible, 
give milk as an occasional drink. 

When the young are about three 
weeks old, the old bird may be let out 
with them every morning after the 
dew is off the grass, but they should 
be shut up again every evening. The great secret of turkey raising is 
keeping the poults from being chilled. If they can be kept dry until 




WHITE HOLLAND TURKEY. 




NARRAGANSETT TURKEY. 



POULTRY BOOK. 



151 




they have thrown out the red on their heads, the chances for success are 
very bright, as they have then become quite hardy and may be allowed 
to roam at will. 

When they get so that they can fly up to their roost they should be 
placed in the turkey house. This house can be built in a variety of 
forms to suit the builder. It should 
be large and roomy, with broad 
perches of easy access from the 
ground. They should be locked up 
every night and made secure against 
dogs, foxes, etc. Feed every morn- 
ing and night with a variety of food, 
and they will gather from the fields 
and woods sufficient numbers of ^!!i 
grasshoppers and other insects to 
"supply their noonday meal. 

A turkey does not attain its full 
weight until the third year. Gobblers 
that are eight months sometimes oscellated turkey. 

weigh from 23 to 29 pounds, and hens from 13 to 15. A great mistake 
is made by many when -they sell their largest birds and save the smallest 
and last hatch for breeding purposes. This should never be done if you 
wish to produce a large and healthy stock. A ten months cock weighing 
30. pounds is cheaper at $50 than a 20 pound bird at $5 ; young hens 
weighing 16 to 18 pounds are cheaper at $20 than 12 pound ones at $5. 
The large well formed birds will leave their mark upon their progeny. 

Crested turkeys have been considered by some naturalists to be a dis- 
tinct species ; but all attempts to breed them true to this point, have failed, 
and they must be considered as merely accidental, though showing a strong 
relationship or affinity between the turkey and the peacock. The birds 
that have hitherto been bred from have failed to produce crested pro- 
geny. Experiments have been made by the most skillful breeders in 
both England and America without any degree of success ; the crest is 
therefore only an accidental "sport," and the bird is not a distinct specie. 
The American bronze turkey stands at the head of the poultry race, 
and is appropriately denominated "the king of domestic fowls." The 
grand proportions and enormous weight which these birds reach in late 
years seems almost fabulous. At two years old many specimens have 

weighed between 35 and 40 pounds, and 
yearling gobblers are not uncommon 
that weigh from 25 to 30 pounds. Hen 
turkeys at these ages will when in full 
breeding condition, weigh 18 to 20 
pounds. This has been effected through 
judicious and wise selections. 

The native wild turkey is still common 
in various parts of North America, and 
fine specimens are met with in the West 
and in Canada, while they are still found 
in small numbers in the Middle and 
Eastern States. The average size of the 
wild turkey is less than that of the do- 
mestic bird. "The grand size and beauty of this fowl," said Auduvon, 
•"and its value as a delicate and justly prized article of food, renders this 




BLACK TURKEY. 



152 



THE AMERICAN FANC ER'S 



the most interesting of the birds of the United States. The flesh is more 
delicate than that of the domestic turkey, and the Western Indians so 
value it that it is called "the white man's dish." The plumage of the 
North American turkey is very brilliant, being of a metallic bronze blue, 
which is made up of black, green, bay and brown feathers. The cock is 
much trie more showily plumed ; the female being much duller in feather 
color. The Oscellated or South American wild turkey, is a different 
specie, and more brilliant in plumage. This bird is not so well adapted 
to our climate as its North American congener, and is almost unknown 
in the United States and Europe, though it was probably raised in 
Mexico for centuries before the conquest of that country by the Spaniards, 
since when they invaded the land they found it in a domestic state 




CRESTED TURKEY. 



POULTRY BOOK. 



153 




DOCKS. 



The duck has always been an adjunct to poultry on the farm, but 
until recent years duck raising has never been considered a profitable 
enterprise alone. Notwithstanding the increased production of ducks, 
the supply of this class of poultry is insufficient for the demand. Duck 
culture is a comparatively new field for the poultryman ; it is one in 
which greater profit may be realized, for the capital and labor required, 
than any other branch of the poultry business. 

The most profitable method is to combine duck and chicken raising. 
When conducted on a large scale by artificial incubation, the two 
branches do not conflict with each other, but assist in maintaining a 
steady income to the breeder. By adopting artificial incubation, the 
brooding-house can be utilized for chicks in November and December, 
and in February, when the chicks are removed from the brooders, the 
buildings can then be used for ducklings. If the chicks be kept for 
roasters, the ducklings, though six to eight weeks younger, will be ready 
to market about the same time as the chicks. Early spring is the best 
time to market ducklings, as this is the season when they command the 
"highest price. 

In hatching ducks, the same principles of incubation apply as for 
•chicks. The chapter on incubation fully describes the details for hatch- 
ing chicks, and is also applicable for hatching ducks. When natural 
incubation is used, dependence is placed in the hen, and you will have to 
await her inclination to set. 

Ducks are hardier and not subject to as many ailments as chicks, 
hence are easier cared for and comparatively free from disease, which 
often causes sad havoc in broods of chicks. The duck, when confined in 
runs, is constantly on the move, keeping up an incessant exercise from 
morning till night. This activity is advantageous to the health of the 
fowl, and especially adapts it to confinement. Rains, snows and cold 
weather are detrimental to the chick, extra care being necessary to keep 
it warm and dry. 

It is quite different with the duck during wet weather. The heavy 
feathering protects it from the cold, and enables it to thrive at the season 
■ct the year when profits are most remunerative, and snow and rain are its 
delight. Ducks must be provided dry quarters at night by placing straw 



154 THE AMERICAN FANCIER'S 

or dry earth on the floor of the duck house, which should be removed 
when it becomes damp from the droppings and replaced with dry bed- 
ding. Although ducks are very hardy, there is nothing which will intro- 
duce disease quicker than damp bedding. It is imperative that ducks 
have dry bedding, if the greatest success is to be attained. Cold feet 
with the duck has the same effect as a frozen comb on the chick, it 
hinders and often entirely stops egg production. 

The supposition that ducks could only be successfully bred where 
water was supplied for bathing purposes is a mistaken idea, for good 
results have been obtained where ducks have been kept in confinement, 
with only sufficient water for drinking purposes. When confined the 
duck must be supplied with an abundance of green and soft foods. 

A duck house should be built on a location having good 
drainage ; it should be constructed plain, warm and convenient, and 
made proof against rats, weasels, minks and other destructive vermin. 

The plan shown in Fig. i (page 124), is 20x25 feet, and will nicely 
accommodate a flock of fifty ducks. It is four feet high in front and 
seven feet high in rear, with two windows in front facing south. The 
door may be placed in either end of the house. The only interior 
arrangement of a duck house is the nests, which should be placed on the 
floor. The nests should be large and roomy, about 16 inches wide, 18 
inches long and 12 inches high, with a strip four inches wide nailed on 
front to hold the nesting material in place. 

The house as described above can be built in rows, if it be desired 
to keep more than one flock. The runs should be 80 to 100 feet long, 
separated by mesh-wire fencing. In building these houses a passage the 
entire length of the building should be made for feeding and watering 
purposes. This passage way is five feet wide, and separated from the 
nouses by a mesh-wire partition. The feed troughs and water fountains 
are placed in the passage, as shown in ground plan, Fig. 2. A perspec- 
tive drawing of houses without runs is shown in Fig. 3. 

The food of ducks should consist mainly of meat, vegetables and 
grasses, with a small ration of grain during the middle of the day. The 
wild duck obtains its food from brooks, ponds and water fronts, and 
consists chiefly of grasses, roots, flags, small fish and various kinds of 
Water insects. This class of food should be supplied the domesticated 
duck in confinement in preference to hard grain diet. The duck has no 
crop; the small duct or passage leads from its throat direct to its gizzard. 

During cold weather they should be fed three times a day. The 
morning and evening meals should be a mash of wheat bran and corn 
meal, mixed with boiled turnips, potatoes or cabbage, and a small quan- 
tity of ground meat. At noon cracked corn, wheat and oats should be 
fed. Cabbage leaves and turnip tops thrown in the pens between meals 
will be relished by the ducks. Provide a small patch of green rye when 
convenient. Do not leave any food in the troughs to sour. Feed only 
as much as the birds will eat up clean. 

An excellent food consists of a mash of cooked turnips or potatoes, 
with one-third corn meal or wheat screenings added, to be fed three 
times a day until the ducklings are three weeks old. Fresh fish, grass 
and herbage is an agreeable diet for ducklings. Skimmed or sour milk 
may be mixed with the mash, but should never be given as drink. Ducklings 
should be kept in warm, dry coops. The coops should be closed early 
at night and opened late in the morning. Until they are a month old,, 
the ducklings shoul J be allowed to remain only a short time at intervals 



POULTRY BOOK. 155 



in the water, for too long bathing produces cramps when young. Cold 
dews and showers will stunt them at this age, and, like young turkeys, 
they seldom recover from the effects of the chill. 

The Mallard or Wild Duck is conceded by natur- 
The Mallard Duck, alists to be the parent of our farm breeds of ducks. 
The range of the Mallard is throughout the entire 
continent of Europe and North America ; in summer its range is the 
extreme north and in winter to the torrid zone. The plumage of the 
Mallard drake is dense and elastic, and beautifully colored. The bill is 
greenish yellow, feet, reddish orange, and claws deep reddish brown ; 
head and neck, deep green, changing to violet ; on the middle of the neck 
is a ring of white ; the lower neck and a small portion of the breast a 
deep chestnut, or purplish brown ; the back is yellowish brown, tinged 
with gray ; the hind part of back, brownish black ; rump, deep green, as 
are the recurved feathers of the tail, the rest being brownish gray, broadly 
edged with white ; the wing-coverts, the primary quills and coverts, 
brownish gray ; the secondary coverts are white in the middle, with a 
terminal band of velvet black ; about ten of the secondaries have the outer 
webs brilliant deep green, changing to purplish blue, with a black bar 
at the ends, succeeded with white ; the outer edge of the inner second- 
aries are deep purplish brown, the rest gray ; the breast, sides and abdo- 
men are grayish white, minutely undulated with dark gray ; the feathers 
under the tail are black, glossed with blue ; lower wing coverts are white. 

The female is smaller than the male, with a greenish gray bill, and 
dusky brown feathers, edged with pale reddish brown ; a white throat, 
the lower part of which is yellowish gray, spotted with brown. The 
female renews its plumage every autumn, as does also the male. The 
latter undergoes another change in the summer, when he assumes a 
plumage like that of his mate, though of darker hue. By October he is 
clothed with a new coat of feathers and is through moulting for the 
second time. 

This duck receives its name from Aylesburg, a 
The Aylesburg Duck, county town of Buckinghamshire, England. The 
plumage of the Aylesburg is pure white through- 
out. There is no difference in the plumage of the sexes, except the 
curled feathers in the tail of the drake, indicative of his descent from the 
Mallard. The head is long and neatly formed ; eyes of a deep leaden 
blue color ; bill of pale flesh color or pinkish hue ; neck slender, long 
and gracefully curved, body, long and canoe shaped, with a round, full 
breast ; shanks are brilliant light orange color ; wings strong and nicely 
folded ; back is long and broad. 

The Aylesburg duck is very popular in America and occupies a 
prominent place among its class. Their weights are : drake, nine pounds; 
duck, eight pounds. Pairs have been exhibited that weighed eighteen 
pounds. 

This variety of duck has long been known under 

The Black the various names of Black East Indian, Buenos 

Ayres, Black Labrador and the Black Brazilian. It 

East Indian Duck, is very handsome and is really the bantam of its class 

and is bred for small size and iridescent plumage. 

The head is short ; the bill is short and dark yellowish green in color; 
the neck is short and neatly curved ; back, broad in length and medium 
in width ; breast, round and plump ; body, long and slender ; wings, 



156 THE AMERICAN FANCIER'S 

small and nicely folded ; tail, short with two recurved feathers in drake ; 
thighs, short ; shanks are short and nearly black in color. The plumage 
throughout is black, with a rich green luster. In size the drake seldom 
exceeds two and one-half pounds, and the duck two pounds. 

There are two distinct varieties of the Call Duck — the 
The Call Duck, gray and white. In size and shape they are almost 
identical, and are smaller than the common duck. As 
the name implies, this variety is noted for its loud and continuous quack- 
ing in a shrill note ; this characteristic renders it valuable to sportsmen 
as decoy. In color the white variety is spotless white throughout. 

The Gray, both male and female, is similar to the Rouen in plumage. 
It is very sprightly and is becoming popular among duck fanciers. It is 
small in size and belongs to the bantam class. 

This duck has been bred in this country so long that 

The Black all trace of its origin is lost. Tradition says that it 

descended from a sort of wild' duck that stopped in Cay- 

Cayuga Duck, uga and Seneca river on its flight north and south, in 

fall and spring, yet no specimens have been seen which 

closely resembles it in weight or color. It is sometimes called the Black 

River duck, Cayuga or Lake duck. 

There existed in England, many years ago, a large black duck, which, 
it is said, was closely allied to the Cayuga, if not identical with it. It is 
probable that a black variety might have sprung from the Mallard, both 
in England and in this country. This would not, of course, detract at all 
from America's honor in originating the Cayuga. It is distinctly an 
American production, and combines, in a marked degree, many excellent 
qualities, with so very few faults, that it is worthy of the fostering care 
of American breeders. If proper care be taken in the selection of breed- 
ing stock, if size be increased and hardiness maintained, there is reason 
to believe that there will be a greater demand for this stock at home 
and abroad. 

The Cayuga duck of to-day possesses a glossy, black head, dark 
hazel eyes, a dark or black bill ; a gracefully curving neck, clad in black 
feathers, with a greenish luster ; a long, broad back and a long finely 
shaped and plump body, both a glossy black hue ; long, well folded 
black wings, the primaries of the duck sometimes being a dark brown 
and the coverts of the drake very lustrous green black ; the tail feathers 
black, and black is also preferred for the shanks, though dark slate is 
permissible. In the sunlight the back and wings often throw purple 
reflections. The plumage throughout, when in the best condition, 
should be glossy black in parts, with green reflections. 

The average weight of Cayuga ducks, per pair, is from 12 to 14 
pounds, but as they fatten readily, they can be made to attain a weight 
of 17 to 18 pounds per pair. By avoiding too close breeding, and care- 
fully selecting specimens for breeding, the Cayuga maybe made to weigh 
as much as the Rouen or Aylesburg. 

The Cayuga is extremely hardy, and ranks among the best layers, 
producing eighty or ninety eggs in the spring and sometimes laying in 
the autumn. The flesh of the Cayuga is considered by competent judges 
to be of the highest quality. Care in feeding must be taken, as it fattens 
easily and has a tendency to get down behind. 

They are quiet and mild in disposition, rarely able to fly, a foot board 
being sufficient to restrain them. 



POULTRY BOOK. 157 



Among the interesting specimens of ducks, the Crested 
The Crested White holds a conspicuous position. It can be considered 
in the heavy class, the drake weighing seven and the duck 
White Duck, six pounds. It has a medium sized head and rather slen- 
der, long neck ; well rounded breast and medium broad 
back. The bill is yellow ; shanks are short and light orange in color ; 
toes are straight and same color as shanks. In plumage they are pure 
white throughout. The peculiarity of its name is from the large white 
crest on its head, which resembles that of the Polish fowl, which makes 
it very pretty. 

The Pekin is the favorite duck in this country. The 
The Pekin Duck, first breed originally came from Pekin, China, the 
first importation being made in 1873. The weight of 
the d ake is eight and the duck seven pounds. In plumage it is downy 
and the color a faint creamy white throughout. The head of both drake 
and duck is long; bill, deep yellow in color and medium in size; eyes, 
leaden blue in color; the neck of drake is thick and long; in the duck it 
is of medium length ; back, broad ; breast, full ; the body is very long 
and deep; wings, short, which renders it easy for confinement ; shanks 
are strong, and reddish orange in color. 

The Pekin duck is a prolific layer, hardy, easy to breed and not over 
fond of water. 

This duck bears a close resemblance to the Wild or 
The Rouen Duck. Mallard duck in its plumage, though domestication 
has lost the light and graceful shape of its ancestor, 
it being heavier in build and fattens with greater aptitude. It came 
originally from the city of Rou-n, in Normandy, as its name indicates 
It is very hardy, and fattens readily. The drake should have a clear 
yellow bill, wkh a slight greenish tint ; a bright yellow is objectionable, 
and on the other hand a leaden color is a very bad defect. The bill 
should come straight down from the skull, like that of the woodcock, 
and be broad and long. The head is a rich green, glossed with purple, 
which extends down the neck, around which is a collar or ring of pure 
white, not quite meeting at the back. The breast is a rich, deep claret, 
extending well down below the water line, and then passes into the deli- 
cate French gray of the under parts, which extends to the tail. The 
back is a rich greenish black, the curls in the tail being a dark green. 
The wings are grayish brown, with a "ribbon mark" across them, which 
should be a very bright and distinct blue, edged with white. The flights 
are gray and brown, and the legs are a rich orange. The appearance of 
the drake should be commanding. 

The bill of the duck is not quite so large as that of the drake, and is 
of an orange color, nearly black, two-thirds down from the head. The 
color changes during the laying season to a dirty brown, and sometimes 
it becomes nearly black all over. The head is brown, with two distinct 
lined shades running down one each side from the eye to the darker 
part of the neck. The breast is brown, penciled over with dark brown, 
almost black. The wing has a ribbon mark as in the drake, and the legs 
are like his, orange, but generally of a duller tinge. The Rouen is an 
excellent layer, and the most profitjble breeder for the farmer. 

This duck is sometimes called the Carolina duck. 

The Wood Duck. It is found in nearly every section of North America, 

being found in the southern portion in the winter and 

migrating to the north in summer. It is the most beautiful variety of 



158 THE AMERICAN FANCIER'S 

the web-footed family, if we except its cousin, the Mandarin duck. It is 
bred for its wonderful beauty. Its name is derived from its character- 
istic of building its nest in a hollow tree. Its eggs are small and smooth 
on surface, like polished ivory. 

The drake is about twenty inches long, with a green head, glossed 
with purple and surmounted with a pendant crest or plume of green, 
bronze and velvet ; the upper part of the throat is white ; the breast 
chestnut ; the sides yellowish, banded with black, the lower parts being 
nearly white ; the wings and tails have black, white, purple and blue in 
bands, spots and shadings. The plumage is rather dull, not so showy 
as the duck and from June to September the drake is more plainly attired. 

The White Muscovy duck has some peculiar 
The fluscovy Duck, characteristics, being long and large in common 
with its cousins, the colored Muscovies having 
longer wings and tails than any other breed of ducks. The color, as the 
name indicates, is pufe white in all the plumage. The bill is short in 
proportion to the size of the body, and, being wide at the base, it 
appears stout ; is of pink color ; not the same as the legs, those being 
yellow. The bird appears long, owing partly to the length of tail, yet 
there is a breadth of breast and body which prevents an appearance of 
slimness ; neither is the neck long in proportion to the body. The drake 
is considerably larger than the duck, so that the sex may be easily dis- 
tinguished at a distance. The head of the drake is large and surmounted 
with a crest ; this crest rises and falls when the bird is frightened or 
attacked. Another feature, which is quite ornamental when contrasted 
with the white plumage, is the red face and scarlet earbuncles at the base 
of the bill. These become enlarged with age. The comb and wattle 
are bright red, and full in time of health, while exhaustion from laying 
or any other cause makes them turn dark colored and shrunken. Mus- 
covy ducks perch like pigeons, and can fly a considerable distance with 
ease, their long wings giving them this advantage over other species of 
domestic ducks. This variety is sometimes known as the "Musk duck," 
owing to the peculiar odor of the bird in the feather, which, however, is 
not traceable when it is dressed for the table. 

The Mandarin duck is one of the most beautiful 
The Mandarin Duck, birds among water fowls. It is sometimes called 
the "Fan-winged" duck, from the peculiar shape 
of a portion of its wings, which rises over the back in the shape of a 
lady's fan. The head has a crest, falling gracefully back on the neck. 
The color of the body plumage is very fine and uniform in this curious 
variety — considered in China the prettiest of the duck class. 

Mr. Haight, an observant traveler in China, says that "We in Amer- 
ica call the ducks of China by names unlike those used by the Chinese. 
What we call the Pekin duck is called by the Chinese in the north the 
Mandarin duck, from the fact that they are kept in large numbers by 
the Mandarins at Peikn and throughout the northern provinces. What 
we call the Mandarin is a wild duck, large numbers of which are found 
in the north of China, and are called by the Chinese simply 'wild ducks.' 
They perch on trees, except during the moulting period, when they nest 
among the leaves on the ground. They are capable of being domesti- 
cated, and large numbers are sent to southern £hina for this purpose." 



POULTRY BOOK. 159 



It is said that they dwell mostly in pairs, and are so greatly attached 
to their original companions that they do not usually mate a second 
time if either be killed. This statement is probably more romantic than 
truthful. In habits it is much like our American Wood (or Summer) 
duck — shy, timid and secretive. But it is handsome, and for a variety 
make a very beautiful and ornamental water fowl for pond or artificial 
lake. As regards size, it is about that of the American Teal. 



The conditions for raising geese differ somewhat from those 
-employed for other varieties of poultry. The hen and duck may be 
successfully raised in confinement, but the goose requires free range, 
water, and green pastures to thrive. Those having these facilities can- 
not fail to make goose raising profitable. The expense for food is small, 
when compared with the cost of fowls in confinement, while the profits 
add much to the breeder's income. 

There are many places on a farm, worthless for cultivation, that 
could be utilized with splendid results for a goose pasture. In locating 
a place for geese, have it near water — an unused spring or branch will 
be a paradise for the birds. 

Geese are long-lived birds. They retain their laying and hatching 
qualities through life, which makes them a bird of profit. They attain 
great age ; birds of forty are by no means rare, while those of twenty 
are often seen. The ganders, however, should not be kept beyond two 
or three years, as they become quarrelsome and unproductive after 
that age. 

In mating there should be one gander for every three or four geese. 
Geese should be plucked about three times a year, and should yield an 
average of one pound of feathers for each bird. The feathers should be 
plucked when there is no blood in the ends of the quills, or when the 
feathers come off without hard pulling. 

Almost all varieties of geese are good sitters, and need only ordi- 
nary precautions in setting them to insure favorable results. After lay- 
ing a dozen eggs, they feather their nests in a manner almost identical 
with that employed by their wild congeners, and at once commence the 
duties of incubation. After a few days' trial the eggs may be given the 
sitter and little care is needed for the next month, during which she will 
sit quietly, provided she is not too much annoyed and interfered with. 

At the end of a month the goslings will appear in good shape to 
begin life on their own account. For the first day or two they require 
only the same diet of boiled egg and bread crumbs as chicks of ary 
domestic fowl receive, with, perhaps, the addition of a little tender 
grass, cut fine, on the second day. In the course of a few days they will 
become strong enough to commence investigations of the near neigh- 
borhood, and may be transferred from the nest to a coop, slatted up so 
that the old goose will be confined while the openings between the 
slats will permit the goslings to pass in and out freely. 



160 



THE AMERICAN FANCIER'S 



When the goslings appear to have gained sufficient strength for 
longer explorations, the mother may be given her liberty, «when she. will 
lead her flock all over the pastures, and may be trusted to care for them 
unassisted by her owner. Geese left at large in this way will thrive and 
grow fat simply on what they can pick up suited to their taste on almost 
any uncultivated meadow. Grass and various wild plants furnish their 
staple food from April until November, at which time their young are 
ready for market. 

Geese should be fed like ducks, the animal and vegetable food pre- 
dominating, with a small proportion of grain food during the middle of 
the day. Mashes of bran and corn meal, with cooked vegetables, should 
be fed morning and night. Grasses, green rye and green vegetables 
will be of advantage to the birds. 

Plans for building a suitable house for geese is shown in the illus- 
tration ; and when only a few ducks are kept, the same building will 




HOUSE FOR WATER FOWL. 

also do for geese. It is arranged in the interior like the house for ducks,, 
previously described in this chapter. The roof is changed in this plan, 
but the plain simple shed roof may be substituted if desired. 

Our Common goose, the Embden, Toulouse and Sebas- 
The Gray=Lag topol, are supposed to have descended from the Gray- 
Lag goose of northern Europe. The wild goose of 
Goose. America is the Canada goose, which has been domesti- 

cated to a limited extent, but has not become the parent 
of any distinct variety or family of geese. Another species of the wild bird 
represented in domestication, is the knobbed variety of Chinese geese. 
Other wild specimens are the Egyptian goose, the Beau-goose, Pink- 
footed goose of Britain, and the Snow-goose of North America. 



POULTRY BOOK. 161 



Mr. Darwin, in his variations of animals and 
The Common Goose, plants, treats on the antiquity of geese at great 
length. He says that "The Common goose is one 
of the most anciently domesticated of fowls, as shown by the fact that it 
was mentioned as being in domestication by Homer, and that geese 
were kept in the Capitol of Rome, 38S b. c, as sacred to Juno ; this 
sacredness implying great antiquity." 

The male and female of the wild Gray-Lag goose are* of a dusky 
hue, while the gander of the tame species is generally pure white, and 
the goose dusky on the wings. 

The average weight of this variety of geese is 
The Toulouse Goose, twenty pounds each for gander and goose. In 
color of plumage they are a dull gray, without 
penciling ; the uriderparts extending to the vent ar.e dingy white in 
color ; also the wing and tail quills have an edging of the same color ; 
this marking, in a subdued shade extends over the edge of each feather 
above the thighs and on the back at the base of the neck. The head, 
back part of neck and wing quills are a dark, rich gray, and the breast a 
lighter shade. In shape, they are squarely built and compact in form ; 
heads, large ; necks, medium in length and carried upright ; legs, short, 
the lower parts of the birds nearly touching the ground. 

This beautiful bird is named from Embden, in 
The Embden Goose. Westphalia. Its plumage is a pure white ; the bill 
is a dark flesh color and its legs and feet are of a 
dark orange ; the eyes are of a bright blue. In carriage they are very tall 
and erect, with fine square bodies, which, in fat specimens, touch the 
ground. They grow very heav}\ Ganders have been known to weigh 
as much as thirty pounds at three years ; and a goose of the same age 
weighed twenty-six pounds. A good weight for a breeding bird is 
twenty pounds. 

The eggs of the Embden geese are white in color, very large, and 
rough in shell, which is extremely thick. 

This variety somewhat resembles the Frizzled 
The Sebastopol Goose, fowl ; 'ts peculiar plumage alone distinguishing 

it from the Common goose. They are pure white 
in color ; their feathers have the appearance of growing the wrong way, 
and are very long and gracefully curved, being very thin near the quill. 
Mr. Wright, speaking of them, says : "While the feathers of the Frizzled 
birds have considerable strength, and are, a's a rule, properly webbed, 
those of the Sebastopol geese are very weak, and partially destitute of 
adhesion in the barbules, thus resembling in a considerable degree those 
of a Silky fowl, and being, in fact, midway in character between the 
Silky and the Frizzled. There is, however, a special peculiarity in these 
feathers, in that the stems of the feathers are in many places themselves 
slit up into narrow filaments, which are furnished with barbules, and for 
the time resemble, therefore, the barbs rather than the stem. Further 
up, these barbs often unite again to form a proper stem, thus presenting 
a variation from the normal type of stem precisely opposite in character 
to that of the Sonnerat Jungle Fowl." 

These geese have been known in this country for 

The African Goose, about twenty-five or thirty years, but have not 

become as popular as some of the other varieties. 

They are not as productive as the Embden or Toulouse ; in weight they 



162 THE AMERICAN FANCIER'S 

■■equal the Embden, and average between forty and fifty pounds per pair. 
Tor crossing with the Common goose they give size, and the progeny 
;are quiet and productive. In color they are gray, resembling the Tou- 
louse, but it is distinguished by the black, horny knob at the base of the 
:upper mandible. 

This variety is sometimes called the Knobbed 
'The Chinese Goose, goose, and Hong Kong goose, owing to the protu- 
berance or knob at the base of the bill, like that of 
the African goose. In appearance it resembles the swan. In range it is 
Inown throughout China, the greater part of Asia and in portions of 
Africa. It is'stated, on the best authority, that the common domestic 
-goose of India is a hybrid between this goose and the Gray-Lag. In 
:size it is between the common goose and the swan ; pairs average about 
thirty pounds. They are very prolific, more so than any other variety 
of their family. They lay about thirty eggs before desiring to sit, and 
.sometimes lay three or four litters in one season. Their eggs are about 
two-thirds the size of those of the Common goose. The color of their 
plumage is a grayish-brown on the back and upper parts, passing to 
white or whitish gray on the abdomen ; fore part of the neck and breast 
a yellowish gray, and a very dark brown stripe running down the entire 
b>ack of the neck from the head to the back. The white variety is pure 
white throughout. 

This species is related to the semi-palmated 
The Spur=Winged Goose, goose, which is a large, striking-looking birdj 

glossy, greenish-black, with the shoulders, 
rump, breast and abdomen pure white, and its voice is said to be a loud 
whistle. The Spur-Winged goose, as its name indicates, is provided 
with a long spur ; the legs are rather high, and placed well under the 
foody. There are three or four species of the genus, one of which, from 
eastern Africa, with the high frontal knob, is illustrated on page 3. 

Dr. G. Bennett, in a letter to Mr. Gould, says : "The simi-palmated 
goose I have seen domesticated in Sydney in a poultry yard, having 
been hatched by a common hen. This bird in anatomy and habits 
^evidently approaches the cranes. Especially when you see it running 
about the yard, it resembles a crane more than a goose. The black and 
white plumage imparts to the bird a very handsome appearance as it 
walks with a stately tread (not with the waddling gait of a goose) about 
the yard of my house, like one of the waders. They are easily tamed, 
.and are very amicable to other poultry, but require company in order to 
thrive. The flesh, however, is coarse and not well-flavored. It inhabits 
southern, southeastern and northern Australia, but seems to have 
.been driven away from the southern parts by the progress of cultivation. 
In Dr. Lichardt's time they were numerous and the flocks so dense in 
the north that the natives were enabled to procure numbers of them by 
:spearing them when flying." 

The knobless variety, which inhabits the western and southern por- 
tions, Mr. F. Ayres says, "is rated as the commonest of wild geese. The 
flesh of this species is by no means good eating, as the flesh is coarse 
and tasteless, and the young birds have scarcely any meat on them. 
Sometimes they are very shy and at others absurdly tame ; as a rule, it 
requires heavy shot to kill them. They come out early in the morning 
from the swamps and reeds to feed on the grass seeds, and are often 
:seen on the farmer's corn lands. If stalked in the long grass, they will 



POULTRY BOOK. 163 



invariably creep away, instead of taking to wing, as they run at a good 
pace ; and by the time the hunter is on the spot expecting them to rise r 
he sometimes sees the head of one a couple of hundred yards off examining; 
the situation. If the hunter squats when the birds are flying, they will 
often come and have a look at him, and this curiosity costs many their 
lives. As a rule, they are gregarious, but are sometimes seen singly, and 
at others in pairs ; they breed away from the water in thick, grassy or 
rushy spots, and lay a number of white eggs, with thick, glossy shells. 

This is a beautiful bird, and is, no doubt, the 
The Egyptian Goose, most ornamental of all the geese. The head is 
black and gray, with a chestnut colored patch 
around the eyes ; the neck and back are gray and black ; the breast is 
chestnut in center and the remainder gray ; the body is gray and black, 
on the upper parts, and pale buff or yellow, penciled with black lines, on 
the under parts ; the wings are white, horny spurs, about five-eights of 
an inch long ; the shoulders are white with a narrow black stripe or bar 
of rich metallic lustre ; the primaries and secondaries are glossy black r , 
tail, glossy black ; thighs, pale buff in color ; shanks and toes, reddish, 
yellow. They breed well in confinement, but are very quarrelsome ;*the 
gander will fight other males of his species to the death, and is a perse- 
cutor of other inmates of the pond. It is to be hoped that domestication 
will modify this vicious disposition to some degree. 

This variety is the wild goose of America. As 
The Canada Goose, an ornamental water-fowl, it has been kept in many 
places, but there is no reason why it should not be 
regarded as part of the regular stock of the farm yard. It is stated on 
good authority that after a little breeding in confinement, they produce 
much more delicate flesh than either of the common breeds. The head,, 
bill and greater part of the neck are black, with a white stripe at the 
throat. The upper parts of the body are a brownish gray, with light 
edges. The dark plumage of the upper parts of body shades off to> 
nearly white on the belly ; eyes, gray-brown ; the legs and feet blackish 
gray, or almost black. 



The swan is a true ornamental fowl. It is a familiar sight on all 
lakes of the city parks, and is perhaps more universally known than any 
other of its kind. Its beauty is fascinating, and contrasted with the soft 
tones of the water, and outlined by the green foliage creates a picture 
well worth the master's hand. 

The long, well-curved neck and an abundant plumage are peculiar 
characteristics of the swan alone. Their graceful outlines and affectionate 
regard for each other endear them to the hearts of all. 

The swans, says Wright's Book of Poultry, like the geese and ducks ? 
have a very wide range, being found in all but actually equatorial 
regions. Two species at least are common to both Europe and America,, 
besides others more local in their character ; but Australia, as might 
have s been expected from its isolated position, has a well marked species 
of its own. Every race is naturally migratory in its habits, though many 



164 THE AMERICAN FANCIER'S 

individuals will remain, especially in the more temperate regions, in the 
Same localities throughout the year, only taking short nights to and fro. 
Their powers of flight are considerable when once fairly in air, but the 
rising appears to be difficult and awkward. They almost always, if not 
invariably, rise from water, striking down with both wings and feet, and 
thus proceed, half flying and half splashing, for some 20 to 30 yards 
before they fairly raise themselves ; after which, however, they frequently 
attain a great height, Franklin stating that he had seen them in the polar 
regions several thousand feet above the earth. They also descend into 
the water approaching it in a slanting direction, and stretching out their 
feroad webbed feet to check their speed at the moment they enter the 
familiar element. 

Swans generally pair for life, their whole behavior offering a beauti- 
ful example of conjugal fidelity. The two birds show the greatest affec- 
tion for each other, always swimming in company, and caressing each 
other with their bills and necks in the most interesting manner, though 
the male is of course the more powerful and courageous. Both birds 
help to prepare the nest, the male chiefly gathering the materials, while 
the female seems to take the chief part in the actual construction. The 
nest is an enormous affair, being built up of a large mass of coarse water 
plants as a foundation, which is lined with finer grasses. In this six to 
nine eggs are generally laid, which are, of course, very thick in shell, and 
generally of a dirty white color, sometimes pale green. The time of 
incubation has been differently stated, but we believe Bechstein to be 
right in fixing it at 35 days, though some say 42. The young when 
hatched are very thickly covered with down, and are generally taken to 
the water by the mother when only a day or two old. There they are 
watched over by both parents with the greatest care until grown enough 
to, take care of themselves. 

About the care of swans very little can be said. During the process 
■of incubation any attempt at management is impossible and dangerous. 
During this period the birds are so intolerant of interference that even 
the appearance of man irritates them. All that can be done is to give 
the birds a little grain, and see that their privacy is not disturbed. 
Domestication would remedy this and make the birds more amenable to 
reason, and would increase the number of eggs. Considering the size of 
the birds, and the hardiness of the young, and their excellent quality, it 
*s much to be wished that some serious attempt might be made to breed 
them more extensively for market purposes. When hatched, if very 
wild the cygnets can be fed by throwing coarse oatmeal or grit upon the 
water, or soaked biscuits may be given in the same manner ; but if the 
old birds are tame and familiar, they will often bring the brood to feed 
from the trough placed at the edge of the water, in which the feed 
should be placed, always in water, as in feeding grain to ducks. 

The five most common breeds are the Mute swan, the Whistling 
swan, the Black swan, the Blacknecked swan and the Bewick's swan. 
The Mute swan is that so well known upon our lakes and water courses 
as an ornamental bird, and is a native of Northern Asia and Europe. It 
is the largest and most beautiful of all the swans, the neck being very 
long and slender. The bill is red and the large protuberance at the base 
black ; the eye brown and the legs and feet brownish or blackish gray ; 
and the plumage all over a pure and spotless white; its voice is soft and 



POULTRY BOOK. 



165 



low, with a pleasing, melancholy tone. It is not mute as its name 
implies. The cygnets when hatched, and for a good while after, are gray. 
The Whistling swan would more appropriately be called the musical 
swan. The bill on this species wants the protuberance of the Mute 
swan, and is yellow ; it is also somewhat smaller, and the neck is con- 
siderably shorter and thicker than the Mute swan. Its beautiful voice is 
enough alone to make its thorough domestication worth a little trouble. 

After the Mute swan the Black is the best known, having been 
imported from Australia many years back. The eyes are scarlet, the 
legs black, the bill red, tipped with white ; the plumage is rather sooty 
black, shading on the edges of many of the feathers into a very dark 
gray. In the long and slender neck, and general outline, it resembles the 
Mute swan, but is not quite so large. The Black swan breeds freely and 
the young are hardy. They are established favorites on our ornamental 
waters and in the Zoological g-ardens. 




THE BLACK SWAN. 

The Blacknecked swan is sometimes called the Chilean swan. It is 
-a most beautiful bird and is imported from South America. Its eyes 
are brown, the bill lead color, with the protuberance (which is strongly 
marked in this species) red ; the legs are reddish-orange. The plumage 
is pure white, except the head and neck, which are jet black, excepting a 
narrow streak of white across the eye. In swimming the neck is held 
nearly straight, like that of the goose, not curved as in most other swans. 
The young are said to grow with immense rapidity, which is worthy of 
note with a view to domestication. 



166 



THE AMERICAN FANCIER'S 



Bewick's swan is a still smaller white bird. The neck is very slender^ 
but not long. It is very shy and timid in captivity, and we believe has 
never been bred in such circumstances ; it is indeed very difficult to 
obtain any of the rarer swans in pairs, the specimens captured being 
generally odd birds which have been wounded. 




" v$^£P 



The American Fancier s Poultry Book. — Advertisements 



oultry yards. 



Established 1878. 




B. B. RED COCK, "YANKEE BOY," 
First at Madison Square Garden ; bred by 

#PEI RCE + BROS.,fc 

BREEDERS OF- 

Games and Game Bantams. 

BLACK REDS, BROWN REDS, DUCKWINGS, 

PILES, BIRCHENS 

Bred to the most fashionable Modern Type ; unexcelled in Style, Reach, Color and 

Hardness of Feather. Winners wherever shown. Circular. Also BOSTON 

TERRIER DOGS of the Bluest Blood. 

PE1RGE BROS. Lock Box Z, Winchester. N. ft, 



The American Fancier s Poultry Book. — Advertisements. 



HE UMMIN 




Who insist on GOOD PRINTING, 
and know GOOD PRINTING when 
they see it, have their ....... 



LLUSTRITli 



L" 



7/M 



M 



Done by the NEW ENGLAND 
FANCIER. For the last ten years 
we have made this class of work a 
y, and have done our work so 



that one job brought m another. 



ESTBfMTES iSB SJ3MPLI 

it lETyiM nmi. 



Address 



TL Mo M^iniLTOMp Fwlishe 



P. S.--The New England Fancier is a cnlcken paper. 
If you want to see it send card. 



The American Fancier s Poultry Book. — Advertisements. 

sjmmmmmmmmmnmtmmmtmnmmmmmmmmfe! 




w.vv^»w•?y•v.^. g w/ T* vA?.^^^*^> l . l ff .^ ! ^ | ■^^|)ll ? . ^ ^By^^ 



:•:•: 



fe: 



The Feather 



•i-i'itiSi£&&£iiU:&Sk£aii!£a&£iisi:&i 



A National Journal, Devoted to 
Poultry, Pigeons, Birds, Etc. 



S^ Published J lonthly by 

1 GEO. E. 



Room 353, Central Power Station, 
WASHINGTON, D. C. 



§^ "The Feather" is profusely embellished ^ 
§§ with new and original illustrations each ^. 

s^ issue. It is unlike all others. ^ 

Er The editorial staff is composed of the 

§£ |H| best writers of the day in their respective 

£r jttfe fields ; men of wide experience and ac- 

§^ ^^ knowledged authority. 

| agp 50c. o year. ** sails Copy l 

S ADVERTISING IN THE FEATHER 3 

§E IS A PAYING INVESTMENT. 2 

^luuiiuuuuiuaiuiiuiaiuauuuiiuiuiiiuiuuuiuiuiuui^ 



The American Fancier s Poultry Book. — Advertisements. 




0^ 




i#^l 
©)©" 



e 

pil 



"ffFHTEGOT 
K;COI,F ffEHTQFF 
f5 FO SiDf?IB" 



This is the reason you find most of the 
honest and reliable Breeders and Fanciers 
using the advertising pages of the 

Poiiltty l^oi^tfyiy. 



We believe our subscription list repre- 
sents a better, more intelligent class of 
people than any similar list in America. 
That means more sales with less corre- 
spondence than from an advertisement in 
any other journal. Business men meet 
business men, and business is transacted 
in a business-like manner. 

A casual ad. — one now and then — won't 
pay in the Monthly (nor in anything else). 
To get good results from advertising it 
should be CONTINUOUS— copy changed 
often. 

Write us for rates. 

Sample Copy, 6 cents. Subscription, $1.00, 



Tettis PixtolisijiA^ Coixvpalvy, 



Albany, Ne\Af York. 



The Americjxn Fancier s Poultry Book. — Advertisements. 



I DflV 




? r^s 



MONROE, CONN., 



* 



....BREEDER OR... 

COCH 




® e 



...AND.... 



MY COCHINS have been Winners of the Leading 
Prizes at Madison Square Garden for the last 
five years. 



• • ® # 



|E MY BANTAMS have been successful in winning ALL 3 

£: First Prizes at New York and at the Club Meet- 3 

£E ings of the American Cochin Bantam Club for 3 

|E the last two years. 3 

iuuiuuiuuuuuuiiuuiiuiuiuuiuiiiiuiuiuiuiiuiiiiuuiiuiii 



The American Fancier ' s Poultry Book. — Advertisements. 







Mass. 



The American Fancier s Poultry Book. — Advertisements. 




/^K IT %J 6 Cents in stamps for a 
V^i N L^ I sample copy of the : : : S 



OHIO POULTRY JOURNAL 

Illustrated. Nobetter poultry maga- 
m zine published 
^fe examination. 



IfS 



Send for a copy for 
Address :::::::: m 

IT. A. BRADEN, Dayton, O 




White Plymouth Rocks, 
B. B. Red Game Bantams, 




Lock Box 51. 



ROANOKE, VA. 




Prize Ifi/in 

AT ROANOKE, VA., 1895: 

First and Second Cock, 
First and Second Hen, 
First Cockerel, 
First Pullet, 

First and Second Breeding Pen. 
Geo. O. Brown, Judge. 

AT SALEM, VA., 1894: 

First Cock (Second Tit), 
First Hen, 

First and Second Breeding Pen. 
J. H. Drevenstedt, Judge. 



ning 



High Scoring ! 



Y ROCKS, B. B. RED GAME BANTAMS and M. 

B. TURKEYS are high-class exhibition birds, 

bred from prize winners and will produce prize 

winners. Have spared neither time or money to 

secure the BEST, and I have 'em. No eulogy necessary from 

me — they speak for themselves. 

Old Bob "White will serve you right and give you "an 
honest count and square deal,'' for he is as "long as a fence 
rail and straight as a shingle." I mate and feed my birds, 
gather, select and pack the eggs, and therefore give them 
I the best of care. "Eggs, $2 tor 13, $5 for 40. Cash with 
I c-der. Orders booked and filled inro.ation. Birds and 
# Eggs for sale. 



larle Oo uv^rrienr, N* Y ., 



iporter and Breeder of 



iantam: 



w~- 



WINNERS at the World's Fair, New York, and all of 
the Leading Shows of this Country. A few choice 
birds generally for sale. No eggs at any price. 



The American Fancier's Poultry Book. — Advertisements. 




SAMPLE GRIT AND CATALOGUE FREE. 



The American Fancier s Poultry Book. — Advertisements. 



& Exhibition Games ! Indian Games ! 

11 Pit Games ! 



Alexandria, JL/ei. 



M Berkshire Hogs ! Jersey Cattle ! 

SJ Dogs and Water Fowl ! 

M Kpw Catalogue on Application. &| 

&XXXXXXXXXXZXX5X2XXXXXXZXXa^XXXXZXXXXX3XXXXXXXXXXXXX2I 




PRINTING 



....FOR 



POULTRYMEN 



Publisher of 

The 

American 

Fancier's 

Poultry 

Book. 

Send 50 Cents 
for a copy. 



■y 



LARGEST Variety of Cuts for Illustrating 
such work. Catalogues for Poultry Socie- 
ties a Specialty. Circulars, Letter and Note 
Heads, Envelopes, Etc. Prices on Application. 



Address 



A. E. BLUNCK, 

JOHNSTOWN, N> V, 



>.>%%%<*'%<%%'%'%%'%*'%%/%<%'%%'%*'' 



White Fantails... 



STYLISH, Broad-tailed Shakers, bred in line for 
fitteen years. My birds are unsurpassed for 
style and beauty. Choice pairs for sale at reason- 
able prices. Send stamp for descriptive circular. 




H. C. Norton, Newburgh, N.Y. 



EMPORIUM... 
OF PETS 



W^S bi 92 tor ?> P- 



MMRD 



nnm 



PROPRIETOR. 



Fancy Poultry, 
Fancy Pigeons, 
Swans, 

Pheasants, 
Birds, 

Cages, &c. 

oooopo 

SeHrJ six Cents in Stamps for 
CI/U large Illustrated Catalogue 
and Price List. 



Gold Fish, 

Globes and 

Aquariums, 

Monkeys, 

Dogs, Cats, 

Squirrels, 

Rabbits, 

Guinea Pigs and 
Other Pet Animals. 



'■S'iS! 



~&M 



712 TWELFTH ST., N.W., 

WASHINGTON, D. C. 



m 









. - " 



\V «p„ 















■■;• 



00 



















































































































































0© 











































^ '' 
























'> 





























































. 


( 






.0 o 


















%. v* S "oo* 















^ **, 






























































































<?> 















> 












*J- 









\ 






oo N 



vOo, 


















"-%- * V 








% 
* 


■ 


1 








■Cf> 






V-„ 



























■> 









f± V 




































- 

^ o 

,0 c 




<*>. 4 



















"% 












*-• 


















: 






,0 o 




